A Time‐Temperature Model for Sensory Acceptance of a Military Ration

Ross, Ernest; Klicka, Mary V.; Kalick, Joan; Branagan, M. T.

doi:10.1111/j.1365-2621.1987.tb05911.x

Cited by 7 publications

(5 citation statements)

References 4 publications

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“…A single assessor, the first author of the paper, measured acceptability on a 1–9 scale and defined 6 as the marketable limit. Ross et al . (1987) performed an extensive study on the SSL of military rations at different temperatures and storage times.…”

Section: Cop Methodologymentioning

confidence: 99%

“…A single assessor, the first author of the paper, measured acceptability on a 1-9 scale and defined 6 as the marketable limit. Ross et al (1987) performed an extensive study on the SSL of military rations at different temperatures and storage times. A small panel of 38 consumers rated the menus on a 1 to 9 hedonic score, and they considered 5 (neither like nor dislike, on their scale) to be the COP for all menus.…”

Section: Cop Methodology Arbitrary Copsmentioning

confidence: 99%

“…Ross et al . (1987) used the nonlinear approach to activation energy calculations at a time where the rule was the use of the simple linear regression Arrhenius plot (Hough 2010).…”

Section: Accelerated Studiesmentioning

confidence: 99%

“…Activation energy estimations based on only 3 points have been reported in numerous studies, e.g., Rustom et al (1996) and Al-Kadamany et al (2002). Ross et al (1987) used the nonlinear approach to activation energy calculations at a time where the rule was the use of the simple linear regression Arrhenius plot (Hough 2010). The nonlinear approach has also been used by Garitta et al (2004b) and by Curia and Hough (2009) in their studies on the SSLs of dulce de leche and a human-milk replacement formula, respectively.…”

Section: Accelerated Studiesmentioning

confidence: 99%

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Methodology for Sensory Shelf‐life Estimation: A Review

Hough

Garitta

2012

Journal of Sensory Studies

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When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut‐off point methodology (arbitrary and regression‐based cut‐off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research. PRACTICAL APPLICATIONS Going through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.

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Section: Cop Methodologymentioning

confidence: 99%

Section: Cop Methodology Arbitrary Copsmentioning

confidence: 99%

“…Ross et al . (1987) used the nonlinear approach to activation energy calculations at a time where the rule was the use of the simple linear regression Arrhenius plot (Hough 2010).…”

Section: Accelerated Studiesmentioning

confidence: 99%

Section: Accelerated Studiesmentioning

confidence: 99%

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Methodology for Sensory Shelf‐life Estimation: A Review

Hough

Garitta

2012

Journal of Sensory Studies

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“…The TBA value was used to estimate the shelf life of four different sauces and this was found to be longer than three years. A study by Ross et al (1987), regarding the sensory acceptability of a military ration, showed that the preference for beef stew and beef sauce exceeded a score of 5 (''neither like nor dislike''). Ross et al (1987) studied that the shelf life of ketchup ranged from 21 to 30 months at 30°C and from 11 to 20 months at 38°C.…”

Section: Prediction Of Shelf Lifementioning

confidence: 98%

Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Lee

Park

Jeong

et al. 2015

J Korean Soc Appl Biol Chem

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The shelf life of four different sauces in retort pouches, Gochujang chicken, Kimchi, ham beef, and beef salsa, was examined. Samples of each sauce pouch were stored at 25, 35, and 45°C for 6 months; changes in the chemical were measured, and sensory evaluation was done. Finally, this study predicted the shelf life of products. Concentrations of thiobarbituric acid (TBA) inside the retort-pouched sauces were found to increase over the course of storage. Likewise, the overall pH of the sauces was found to decrease generally. Finally, sensory evaluation, ranked on a 7-point scale, was found to be greater than 5 (''like moderately'') when processed by one of 15 panel. The TBA value was used to estimate the shelf life of the four sauces, which was found to be greater than 3 years for each. Therefore, the use of retort pouches is an effective packaging method for the long-time storage of sauces at temperatures lower than 25°C.

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Stored product quality

Taub¹,

Wright²

1997

Food Storage Stability

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A Time‐Temperature Model for Sensory Acceptance of a Military Ration

Cited by 7 publications

References 4 publications

Methodology for Sensory Shelf‐life Estimation: A Review

Methodology for Sensory Shelf‐life Estimation: A Review

Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Stored product quality

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