CONSUMER ACCEPTANCE OF COMMERCIALLY AVAILABLE FRANKFURTERS¹

Abstract

Consumers want meat products that are healthful and affordable. However, consumers will repurchase a product only if it tastes good. Consumers identified reasons for purchasing frankfurters and evaluated overall acceptability of 10 commercially available frankfurters. Consumers listed “taste” as the most important factor when purchasing frankfurters; only 16% of the consumers indicated that nutrition/health was the most important criterion. Nineteen consumer‐perceived sensory and liking attributes were measured for the frankfurters in this study. The intensities of the attributes ranged from low to moderately high. All the frankfurters scored in the low to moderate range for overall acceptability. Most of the scores for liking of individual attributes correlated highly with overall liking, indicating that many of the questions relating to attribute liking could be eliminated.

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

“…The energy content is often associated with the taste of the product, and the fat content contributes to a specific mouth-feel (Drewnowski 1998;Szczesniak 2002). Consumers are not willing to compromise when it comes to texture, taste, and flavor, and this poses a challenge for the food industry in terms of developing new healthy food products, since consumers will only repurchase a product if it tastes good (Chambers et al 1996;Drewnowski 1998). In this respect, soluble dietary fiber might have functional properties in food products, such as increased water-holding capacity and gelation, which affect the texture and contribute to maintaining texture of fat-reduced products (Elleuch et al 2011).…”

Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling

“…Total of 50% of consumers responded that they would like to decrease their sodium intake but would not want to sacrifice taste (NMI 2008). Flavor and texture remain the driving force for purchase intent and liking of many food products (Chambers and others 1996; Young and others 2004; Yates and Drake 2007; Childs and Drake 2009). Sodium chloride (salt) plays a crucial role in microbial stability, flavor development and texture formation of food including cheese, meat, snacks and cereals, and bakery goods (Schroeder and others 1988; Guinee and Fox 2004; Desmond 2006; Munoz and others 2009; Gomes and others 2011).…”

The relationship between the composition and texture of conventional and low‐fat frankfurters

“…Other authors found no difference in the acceptability of experimental prepared high and low fat products (Barbut & Mittal, 1996). However, after studying the consumer acceptance of commercially available frankfurters, Chambers et al . (1996) concluded that considerable product improvement would be necessary before low‐fat frankfurters could achieve consumer acceptance.…”