Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods-Reference-Cited by-同舟云学术

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods

Published:2019-09-11 Issue:10 Volume:84 Page:3009-3017
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Popoola Ibironke O.¹^ORCID,Bruce Heather L.¹,McMullen Lynn M.¹,Wismer Wendy V.¹^ORCID

Affiliation:

1. Dept. of Agricultural, Food, and Nutritional ScienceUniv. of Alberta 4–10 Agriculture Forestry Centre Edmonton Alberta T6G 2P5 Canada

Funder

Alberta Livestock and Meat Agency

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14780

Reference30 articles.

1. Adams J. Williams A. Lancaster B. &Foley M.(2007).Advantages and uses of check‐all‐that‐apply response compared to traditional scaling of attributes for salty snacks. 7th Pangborn Sensory Science Symposium. Minneapolis USA 12–16 August 2007.

2. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

3. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

4. Application of a check‐all‐that‐apply question to the development of chocolate milk desserts;Ares G.;Journal of Sensory Studies,2010

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