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Consumer acceptance of pre-marinated...

Phipps, Jamin Hadley.

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Consumer acceptance of pre-marinated goat racks and goat breakfast sausage.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Consumer acceptance of pre-marinated goat racks and goat breakfast sausage./
作者:	Phipps, Jamin Hadley.
面頁冊數:	28 p.
附註:	Adviser: Mandy A. Carr.
Contained By:	Masters Abstracts International44-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1433703
ISBN:	9780542605505

Consumer acceptance of pre-marinated goat racks and goat breakfast sausage.
Phipps, Jamin Hadley.

Consumer acceptance of pre-marinated goat racks and goat breakfast sausage. - 28 p.

Adviser: Mandy A. Carr.

Thesis (M.S.)--Angelo State University, 2006.

The objective was to develop an acceptable marinated goat rack and breakfast sausage for trained and consumer panels. Six goat racks were split in half and shoulders ground for breakfast sausage. Racks were marinated with Prime rib (PR), Mexican (MEX), or Lemon Pepper (LP) seasonings and Goat (G), Meat Lab (ML), and Owens (O) sausages were made and fed to consumers (n = 79) and a trained sensory panel. The trained panel found PR highest (P < 0.05) for initial and sustained juiciness and overall likeness. Consumers also rated PR highest for overall likeness. The trained panel rated G sausage highest for initial juiciness, but no difference (P > 0.05) was found for overall likeness for sausages. Consumers rated ML and O higher (P < 0.05) in every category; however, all scores for G were favorable. The products could be utilized in niche markets or in low fat diet programs.

ISBN: 9780542605505Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Consumer acceptance of pre-marinated goat racks and goat breakfast sausage.
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520 $a The objective was to develop an acceptable marinated goat rack and breakfast sausage for trained and consumer panels. Six goat racks were split in half and shoulders ground for breakfast sausage. Racks were marinated with Prime rib (PR), Mexican (MEX), or Lemon Pepper (LP) seasonings and Goat (G), Meat Lab (ML), and Owens (O) sausages were made and fed to consumers (n = 79) and a trained sensory panel. The trained panel found PR highest (P < 0.05) for initial and sustained juiciness and overall likeness. Consumers also rated PR highest for overall likeness. The trained panel rated G sausage highest for initial juiciness, but no difference (P > 0.05) was found for overall likeness for sausages. Consumers rated ML and O higher (P < 0.05) in every category; however, all scores for G were favorable. The products could be utilized in niche markets or in low fat diet programs.
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