Now showing items 1-3 of 3
Sensory acceptability and chemical characteristics of healthy rib-eye steaks from forage‐finished steers
Consumer interest in health benefits of forage-finished beef has led to increased product demand. To date, little information on sensory characteristics of cooked forage-finished beef is available. We evaluated sensory ...
Sensitivity reliability and neutral tendency of hedonic ratings as affected by scale types and lengths and overall product impression
Several scales are available for measuring degrees of liking/disliking. Information on characteristics of hedonic ratings as affected by scale types/lengths and overall product impression is limited. Therefore, we compared ...
Variations in heading ratings characterized by scale polarity scale types and attributes
The negative side of the 9-point hedonic scale is not fully understood. When used to evaluate negative attributes (for example, bitterness), this hedonic scale may yield poor results. We evaluated hedonic ratings as affected ...