Next Article in Journal
Changes in Eating Behaviour during SARS-CoV-2 Pandemic among the Inhabitants of Five European Countries
Next Article in Special Issue
Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods
Previous Article in Journal
Simulation of Thermal and Electric Field Distribution in Packaged Sausages Heated in a Stationary Versus a Rotating Microwave Oven
Previous Article in Special Issue
Measuring Implicit Approach–Avoidance Tendencies towards Food Using a Mobile Phone outside the Lab
 
 
Article

Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test

1
School of Food Science, Washington State University, Pullman, WA 99164, USA
2
National Center for Food Science and Technology (CITA), University of Costa Rica, San José 11501-2060, Costa Rica
3
School of Economic Sciences, Washington State University, Pullman, WA 99164, USA
4
Department of Economics, Union College, Schenectady, NY 12305, USA
5
School of Economics, Puyallup Research and Extension Center, Washington State University, Puyallup, WA 98371, USA
6
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Damir Torrico
Foods 2021, 10(7), 1623; https://doi.org/10.3390/foods10071623
Received: 15 June 2021 / Revised: 1 July 2021 / Accepted: 11 July 2021 / Published: 13 July 2021
A home-use test (HUT) is one method that provides a measure of ecological validity as the product is consumed in home under common daily use circumstances. One product that benefits from being evaluated in-home are ready-to-eat (RTE) meals. This study determined consumer acceptance of microwave-thermally-pasteurized jambalaya, a multi-meat and vegetable dish from American Cajun cuisine, and a control (cooked frozen jambalaya) through an on-line home-use test (HUT) over a 12-week storage period. Paralleling the HUT, an online auction determined consumers’ willingness to pay. The study also explored how the social environment may impact the liking of the meals when a partner of the participants joined the sensory evaluation of the meals. Consumers (n = 50) evaluated microwave-processed jambalaya stored at 2 °C and a control (cooked frozen jambalaya stored at −31 °C) after 2, 8 and 12 weeks of storage. Consumer liking of different sensory attributes was measured. Participants could choose to share the meals with a partner as a way to enhance ecological validity. The responses from 21 partners to the sensory-related questions were collected. After the sensory evaluation, the participants bid on the meal they had just sampled. Results showed that processing method (microwave vs. control) did not significantly influence the measured sensory attributes. Only flavor liking decreased over storage time (p < 0.05). The inclusion of partners significantly increased (p = 0.04) the liking of the appearance of the meals. The mean values of the bids for the meals ranged from $3.33–3.74, matching prices of commercially available jambalaya meals. This study found suggests that the shelf- life of microwave-processed meals could be extended up to 12 weeks without changing its overall liking. The study also shows the importance of exploring HUT methodology for the evaluation of consumers’ acceptance of microwave-processed jambalaya and how including a partner could contribute to enhance ecological validity. View Full-Text
Keywords: home-use test; ecological validity; jambalaya; online auction home-use test; ecological validity; jambalaya; online auction
Show Figures

Figure 1

MDPI and ACS Style

Montero, M.L.; Garrido, D.; Gallardo, R.K.; Tang, J.; Ross, C.F. Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test. Foods 2021, 10, 1623. https://doi.org/10.3390/foods10071623

AMA Style

Montero ML, Garrido D, Gallardo RK, Tang J, Ross CF. Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test. Foods. 2021; 10(7):1623. https://doi.org/10.3390/foods10071623

Chicago/Turabian Style

Montero, Maria Laura, Dolores Garrido, R. Karina Gallardo, Juming Tang, and Carolyn F. Ross. 2021. "Consumer Acceptance of a Ready-to-Eat Meal during Storage as Evaluated with a Home-Use Test" Foods 10, no. 7: 1623. https://doi.org/10.3390/foods10071623

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop