Consumer acceptance of commercially available frankfurters

Journal of Sensory Studies

Volumn 11, Issue 2, 1996, Pages 85-101

  Chambers, Delores H ^a   Chambers IV, Edgar ^a   Bowers, Jane R ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030521925     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.1996.tb00035.x     Document Type: Article

References (11)

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3. MARQUEZ, E.J., AHMED, I.M., WEST R.L. and JOHNSON, D.D. 1989. Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels. J. Food Sci. 54, 867-870.
4. MEILGAARD, M., CIVILLE, G.V. and CARR, B.T. 1991. Sensory Evaluation Techniques, 2nd edition, CRC Press, Boca Raton, FL.
5. MUÑOZ, A.M. and CHAMBERS, E. IV. 1993. Relating sensory measurements to consumer acceptance of meat products. Food Technol. 47 (11), 128-131, 134.
6. NRC. 1988. Consumer concerns and animal product options. In Designing Foods, pp. 63-97, National Research Council, National Academy Press, Washington, D.C.
7. PARK, J., RHEE, K.S., KEETON, J.T. and RHEE, K.C. 1989. Properties of low-fat frankfurters containing monounsaturated and omega-3 polyunsaturated oils. J. Food Sci. 54, 500-504.
8. REJTMAN, J. 1993. Hold the mustard; hot-dog sales drop. Wall Street J. New York. July 8, B 1:4.
9. SAS, 1995. Statistical Analysis System. SAS Institute, Cary, N.C.
10. STONE, H. and SIDEL, J.L. 1993. Sensory Evaluation Practices, 2nd Edition, Academic Press, San Diego, CA.
11. YOUNG, B.J. 1993. Leaning on fat. Natl. Provisioner 207, 44-47.