Developing a Messaging Graphic for Storage Times of Refrigerated Ready to Eat (RTE) Foods for a Consumer Food Safety Health Campaign.

This study developed and evaluated risk communication messages for ready to eat (RTE) foods targeted towards consumer storage practices in a food safety health campaign. Concepts were determined from a fractional factorial design of five categories of attributes potentially present in health promotion: title, message, graphic, slogan, and icon. Consumers viewed a subset of concepts and scored how useful the concept was in remembering to throw away RTE foods that were stored too long.

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets.

Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions.

Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee.

In today's market, there is a growing demand for high-quality coffee with distinctive sensory characteristics, such a cold brew (CB) coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR), and c) brewing method on the sensory characteristics of CB coffee from d) various Ugandan coffee beans, both Robusta and Arabica. Four distinct coffee samples, sourced from lowland and mountainous regions in Uganda, were roasted and tested using a factorial design.

Effects of Shiitake ( P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties.

Increasing consumer desire for functional food ingredients, including such products as shiitake mushroom ( P.) powder (SM), demands that the sensory impact of such ingredients be tested in an appropriate food system. Pork patties are a common food in many Asian countries.

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes.

There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies.

Changes in Lighting Source Can Produce Inaccurate Assessment of Visual Poultry Doneness and Induce Consumers To Eat Undercooked Ground Turkey Patties.

Undercooked poultry is a potential source of foodborne pathogens, such as Salmonella and Campylobacter. The best way to avoid eating undercooked poultry is to use a food thermometer during cooking. However, consumers who cook poultry often use visual appearance for determining doneness, which relies on extrinsic factors, including lighting conditions.

Older Adults and Parents of Young Children Have Different Handling Practices for Raw Poultry.

Salmonella and Campylobacter are among the most common causes of foodborne disease in the United States. Most illnesses are associated with eating raw or undercooked poultry or cross-contamination. Young children and older adults are more susceptible to contracting foodborne illness and have serious infections compared with other age groups.

Acceptability of Dry Dog Food Visual Characteristics by Consumer Segments Based on Overall Liking: a Case Study in Poland.

Sensory analysis of pet foods has been emerging as an important field of study for the pet food industry over the last few decades. Few studies have been conducted on understanding the pet owners’ perception of pet foods. The objective of this study is to gain a deeper understanding on the perception of the visual characteristics of dry dog foods by dog owners in different consumer segments.

Contamination by Meat Juice When Shopping for Packages of Raw Poultry.

Raw poultry products often are contaminated with Salmonella and Campylobacter, and these bacteria can be transmitted through meat juice on the packages. An observational study was conducted to assess consumer exposure to meat juice during shopping and to quantify the transmission of meat juice from poultry packages to hands and other surfaces. Ninety-six participants completed the shopping study; 402 swabs were collected and analyzed for the presence of meat juice by an immunoassay.

Motivations for Food Consumption during Specific Eating Occasions in Turkey.

Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet of the Turkish people. A convenience sample of 141 respondents from seven different geographical regions in Turkey completed an online survey questionnaire that included questions about demographic information and details about their latest eating occasion.

Recipe Modification Improves Food Safety Practices during Cooking of Poultry.

Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation.

Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs.

Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines.

Consumer Poultry Handling Behavior in the Grocery Store and In-Home Storage.

Considerable work on consumers' food safety habits has highlighted issues associated with home food preparation. However, consumer handling of foods, such as poultry, during shopping and storage has not been noted. The objective of this study was to determine consumer behaviors during purchasing and initial storage of raw poultry to determine potential cross-contamination issues.

Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options.

This research determined the sensory characteristics of currently available plain yogurts available in U.S. supermarkets and examined how 3 "more sustainable" prototypes compared.

Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

Numerous cases and outbreaks of Salmonella infection are attributable to shell eggs each year in the United States. Safe handling and consumption of shell eggs at home can help reduce foodborne illness attributable to shell eggs. A nationally representative Web survey of 1,504 U.

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times.

Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed.

A comparison of the flavor of green teas from around the world.

Background: Green teas can be grouped based on their flavor profiles. The country of origin appears to have a strong influence on the flavor of green tea probably because similar processing methods are widely used within each particular country and flavor is dependent, in part, on processing. The aim of this article is to determine what flavor differences exist among a wide range of green teas (n = 138) produced in various countries.

Volatile aroma compounds in various brewed green teas.

This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase micro-extraction (HS-SPME) the common volatile compounds that may be responsible for aroma/flavor of the brewed liquor of a range of green tea samples from various countries as consumed and to determine if green teas from the same region have similarities in volatile composition when green tea samples are prepared for consumption. Twenty-four green tea samples from eight different countries were brewed as recommended for consumer brewing.

Descriptive analysis of flavor characteristics for black walnut cultivars.

Seven black walnut cultivars, Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy, were evaluated by descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor attributes. Results showed that the 7 samples differed significantly (P ≤ 0.

Flavor comparison of natural cheeses manufactured in different countries.

The objective of this study was to determine the main flavor components of different natural aged cheese types from various countries and determine whether a unique sensory characteristic exists within specific countries for European cheeses. The flavor of 152 cheeses from Estonia, France, Italy, Germany, Holland, Austria, England, Greece, Ireland, Spain, Switzerland, Sweden, Belgium, and Denmark were described during 4 independent studies. The sensory data from these studies were combined.

Changes in the sensory characteristics of mango cultivars during the production of mango purée and sorbet.

Unlabelled: The effects of processing on the flavor and texture properties of 4 mango cultivars available in the U.S. were studied.

Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).

Unlabelled: This study was conducted to identify and quantify the sensory characteristics and chemical profile of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi), also called bok choy, at 3 stages of growth (2.5, 4.

Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea.

In the past, green tea has been one of the least popular nonalcoholic beverages for U.S. consumers.

Effect of organic production and fertilizer variables on the sensory properties of pac choi (Brassica rapa var. Mei Qing Choi) and tomato (Solanum lycopersicum var. Bush Celebrity).

Background: The increased popularity of organic production has amplified the need for research that will help in understanding how this production system affects the final quality of vegetables. The effects of organic and conventional production on the sensory characteristics of pac choi (often called bok choy) and tomato were studied. Samples were grown in high tunnel and field environments at the Kansas State University Horticulture Research Center located in Olathe, Kansas.

Consumer home refrigeration practices: results of a web-based survey.

To reduce bacterial growth and to ensure the quality and safety of food products, the U.S. Department of Agriculture and the U.