Sensory Evaluation of Beef Jerky
Location
CSU Ballroom
Start Date
9-4-2012 1:00 PM
End Date
9-4-2012 2:30 PM
Student's Major
Family Consumer Science
Student's College
Allied Health and Nursing
Mentor's Name
Joye Bond
Mentor's Department
Family Consumer Science
Mentor's College
Allied Health and Nursing
Description
Sensory evaluation is a scientific method that objectively and subjectively analyzes consumer products. The food industry uses sensory evaluation to develop or improve food products. Once a product is approved from development to production, it is the job of those in quality assurance and quality control to maintain the integrity of the product. The purpose of this research was to use sensory evaluation to determine if consumers could discern a difference between two beef jerky products made with the same ingredients, but processed differently. The four flavors tested were Original, Teriyaki, Jalapeño, and Sweet and Spicy. A 9-point hedonic scale (where 1=dislike extremely and 9=like extremely) was used to determine the degree of liking of the color, flavor, and texture of both the test and control samples. Approximately 75 testers, recruited from MSU faculty, staff, and students, tasted each of the four flavors. Results of the paired t-test indicated there was no significant (p>.05) difference in preference between the control and test samples for Original, Jalapeño, and Sweet and Spicy jerky. However, testers significantly (p
Sensory Evaluation of Beef Jerky
CSU Ballroom
Sensory evaluation is a scientific method that objectively and subjectively analyzes consumer products. The food industry uses sensory evaluation to develop or improve food products. Once a product is approved from development to production, it is the job of those in quality assurance and quality control to maintain the integrity of the product. The purpose of this research was to use sensory evaluation to determine if consumers could discern a difference between two beef jerky products made with the same ingredients, but processed differently. The four flavors tested were Original, Teriyaki, Jalapeño, and Sweet and Spicy. A 9-point hedonic scale (where 1=dislike extremely and 9=like extremely) was used to determine the degree of liking of the color, flavor, and texture of both the test and control samples. Approximately 75 testers, recruited from MSU faculty, staff, and students, tasted each of the four flavors. Results of the paired t-test indicated there was no significant (p>.05) difference in preference between the control and test samples for Original, Jalapeño, and Sweet and Spicy jerky. However, testers significantly (p
Recommended Citation
Moffitt, Mari and Abbey Winkels. "Sensory Evaluation of Beef Jerky." Undergraduate Research Symposium, Mankato, MN, April 9, 2012.
https://cornerstone.lib.mnsu.edu/urs/2012/poster-session-B/8
