Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology

Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. Th...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Henrique, N. A. [verfasserIn] Deliza, R. [verfasserIn] Rosenthal, A. [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2014

Schlagwörter:	Cooked ham - High hydrostatic pressure Salt reduction

Übergeordnetes Werk:	Enthalten in: Food engineering reviews - New York : Springer, 2009, 7(2014), 2 vom: 16. Sept., Seite 265-273
Übergeordnetes Werk:	volume:7 ; year:2014 ; number:2 ; day:16 ; month:09 ; pages:265-273

Links:	Volltext

DOI / URN:	10.1007/s12393-014-9094-7

Katalog-ID:	SPR025731297

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520			\|a Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire.
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allfields	10.1007/s12393-014-9094-7 doi (DE-627)SPR025731297 (SPR)s12393-014-9094-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Henrique, N. A. verfasserin aut Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire. Cooked ham (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 High hydrostatic pressure (dpeaa)DE-He213 Salt reduction (dpeaa)DE-He213 Deliza, R. verfasserin aut Rosenthal, A. verfasserin aut Enthalten in Food engineering reviews New York : Springer, 2009 7(2014), 2 vom: 16. Sept., Seite 265-273 (DE-627)598790640 (DE-600)2491723-0 1866-7929 nnns volume:7 year:2014 number:2 day:16 month:09 pages:265-273 https://dx.doi.org/10.1007/s12393-014-9094-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2014 2 16 09 265-273
spelling	10.1007/s12393-014-9094-7 doi (DE-627)SPR025731297 (SPR)s12393-014-9094-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Henrique, N. A. verfasserin aut Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire. Cooked ham (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 High hydrostatic pressure (dpeaa)DE-He213 Salt reduction (dpeaa)DE-He213 Deliza, R. verfasserin aut Rosenthal, A. verfasserin aut Enthalten in Food engineering reviews New York : Springer, 2009 7(2014), 2 vom: 16. Sept., Seite 265-273 (DE-627)598790640 (DE-600)2491723-0 1866-7929 nnns volume:7 year:2014 number:2 day:16 month:09 pages:265-273 https://dx.doi.org/10.1007/s12393-014-9094-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2014 2 16 09 265-273
allfields_unstemmed	10.1007/s12393-014-9094-7 doi (DE-627)SPR025731297 (SPR)s12393-014-9094-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Henrique, N. A. verfasserin aut Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire. Cooked ham (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 High hydrostatic pressure (dpeaa)DE-He213 Salt reduction (dpeaa)DE-He213 Deliza, R. verfasserin aut Rosenthal, A. verfasserin aut Enthalten in Food engineering reviews New York : Springer, 2009 7(2014), 2 vom: 16. Sept., Seite 265-273 (DE-627)598790640 (DE-600)2491723-0 1866-7929 nnns volume:7 year:2014 number:2 day:16 month:09 pages:265-273 https://dx.doi.org/10.1007/s12393-014-9094-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2014 2 16 09 265-273
allfieldsGer	10.1007/s12393-014-9094-7 doi (DE-627)SPR025731297 (SPR)s12393-014-9094-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Henrique, N. A. verfasserin aut Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire. Cooked ham (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 High hydrostatic pressure (dpeaa)DE-He213 Salt reduction (dpeaa)DE-He213 Deliza, R. verfasserin aut Rosenthal, A. verfasserin aut Enthalten in Food engineering reviews New York : Springer, 2009 7(2014), 2 vom: 16. Sept., Seite 265-273 (DE-627)598790640 (DE-600)2491723-0 1866-7929 nnns volume:7 year:2014 number:2 day:16 month:09 pages:265-273 https://dx.doi.org/10.1007/s12393-014-9094-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2014 2 16 09 265-273
allfieldsSound	10.1007/s12393-014-9094-7 doi (DE-627)SPR025731297 (SPR)s12393-014-9094-7-e DE-627 ger DE-627 rakwb eng 630 640 ASE Henrique, N. A. verfasserin aut Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire. Cooked ham (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 - (dpeaa)DE-He213 High hydrostatic pressure (dpeaa)DE-He213 Salt reduction (dpeaa)DE-He213 Deliza, R. verfasserin aut Rosenthal, A. verfasserin aut Enthalten in Food engineering reviews New York : Springer, 2009 7(2014), 2 vom: 16. Sept., Seite 265-273 (DE-627)598790640 (DE-600)2491723-0 1866-7929 nnns volume:7 year:2014 number:2 day:16 month:09 pages:265-273 https://dx.doi.org/10.1007/s12393-014-9094-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 7 2014 2 16 09 265-273
language	English
source	Enthalten in Food engineering reviews 7(2014), 2 vom: 16. Sept., Seite 265-273 volume:7 year:2014 number:2 day:16 month:09 pages:265-273
sourceStr	Enthalten in Food engineering reviews 7(2014), 2 vom: 16. Sept., Seite 265-273 volume:7 year:2014 number:2 day:16 month:09 pages:265-273
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Cooked ham - High hydrostatic pressure Salt reduction
dewey-raw	630
isfreeaccess_bool	false
container_title	Food engineering reviews
authorswithroles_txt_mv	Henrique, N. A. @@aut@@ Deliza, R. @@aut@@ Rosenthal, A. @@aut@@
publishDateDaySort_date	2014-09-16T00:00:00Z
hierarchy_top_id	598790640
dewey-sort	3630
id	SPR025731297
language_de	englisch
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A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2014</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. 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author	Henrique, N. A.
spellingShingle	Henrique, N. A. ddc 630 misc Cooked ham misc - misc High hydrostatic pressure misc Salt reduction Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
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topic_title	630 640 ASE Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology Cooked ham (dpeaa)DE-He213 - (dpeaa)DE-He213 High hydrostatic pressure (dpeaa)DE-He213 Salt reduction (dpeaa)DE-He213
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title	Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
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title_full	Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
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title_sort	consumer sensory characterization of cooked ham using the check-all-that-apply (cata) methodology
title_auth	Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
abstract	Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire.
abstractGer	Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire.
abstract_unstemmed	Abstract The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely applying descriptive analyses to product development and alteration processes. This study evaluated the applicability of the CATA method for the sensory characterization of cooked ham. Samples were processed by varying the technology used (high hydrostatic pressure, and control–nonpressurized) and salt content (normal and reduced) yielding four samples as follows: nonpressurized with normal and reduced salt levels, and pressurized with normal and reduced salt levels. These four samples were evaluated by 102 ham consumers in two separate conditions: blind, the usual way of data collection in sensory analysis, and informed, where consumers tasted the product while observing the packing/label. The samples were coded with three-digit numbers and evaluated using a nine-point structured hedonic scale varying from 1: I extremely disliked it, to 9: I extremely liked it. In addition, consumers were asked to fill out the CATA questionnaire, which contained 20 descriptive and hedonic terms related to the product. The results showed that the samples were well characterized in terms of sensory and hedonic properties, suggesting that consumers were able to perceive differences between samples using the CATA questionnaire.
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title_short	Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
url	https://dx.doi.org/10.1007/s12393-014-9094-7
remote_bool	true
author2	Deliza, R. Rosenthal, A.
author2Str	Deliza, R. Rosenthal, A.
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doi_str	10.1007/s12393-014-9094-7
up_date	2024-07-03T17:15:07.521Z
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Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology

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