Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 45 for “"consumer acceptability"”.
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Evaluating Consumer Acceptability and Willingness to Pay for Various Beef Chuck Muscles
… objectives of this research were to evaluate consumer acceptability and willingness to pay for various beef chuck muscles. One hundred thirty-eight consumers evaluated steaks from five muscles from the beef wholesale chuck: the complexus (CP), infraspinatus (IF), serratus ventralis (SV), …
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The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops
… for pork, as well as a contrast in international consumer expectations of pork quality. While many of these changes occur on the live pig, it is necessary to ensure that such changes are not having adverse effects on the overall quality of products. Consumers make the final estimation of quality …
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Growth Promoting Implants and Nutrient Restriction Prior to Feeding: Effect on Carcass Composition, Carcass Quality, and Consumer Acceptability of Beef
… as well as carcass characteristics and consumer acceptability of beef. The objectives of these studies were to determine the effect of prefinishing implant strategy and plane of nutrition on prefinishing and feedlot performance, carcass characteristics and quality, and consumer …
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Evaluating microbial safety, postharvest quality, and consumer acceptability of fresh produce engraved with QR codes using a CO₂ laser labeling technology
… on postharvest quality, microbial safety, and consumer acceptability. The first chapter of the thesis provides background information on the importance of food traceability, methods of produce labeling, and the potential of new alternative CO₂ LLT. The second research chapter focused on …
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Sensory and Physical Assessment of Microbiologically Safe Culinary Processes for Fish and Shellfish
… with fish and shellfish annually due to consumers choosing to eat seafood raw or undercooked and consumers not properly handling and preparing seafood. The 2009 FDA Food Code suggests intact fish and shellfish should be cooked to an internal temperature of 63°C to target Salmonella spp. …
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Drive Quality Improvement and Calibration of a Post-Transmission Parallel Hybrid Electric Vehicle
… while maintaining safety, performance, and consumer acceptability. Over the last 4 years, HEVT has designed and built a plugin parallel hybrid electric vehicle with a unique powertrain architecture. This work deals with utilizing the unique powertrain layout of the HEVT Camaro to improve …
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Production of Restructured Squid and Scallops from Processing By-Products and Underutilized Species
… North Atlantic short-finned squid have limited consumer acceptability due to their smaller, thinner, and more leathery texture than Atlantic long-finned squid (Loligo pealei). The market limitation of calico scallops is derived from their small size compared to other species of scallops …
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The development and evaluation of improved rice parboiling technology in Ghana
… of rice parboiling to poverty alleviation. Consumer acceptability and sensory evaluation carried out showed that there was a high correlation between consumer acceptability and sensory attributes developed by a trained panel for both raw and cooked rice. An improved prototype rice parboiling …
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Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
… this Ph.D. thesis was to determine the European consumers’ views on processed meats and bioactive compounds. Thus a survey gathered information form over 500 respondents and explored their perceptions on the healthiness and purchase-ability for both traditional and functional processed meats. …
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The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour
… its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined …
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Development of a Supervisory Control Unit for a Series Plug-in Hybrid Electric Vehicle
… was chosen for its mechanical feasibility, consumer acceptability and its performance on energy consumption simulations. The Series PHEV architecture was modeled using Matlab, Simulink, and dSPACE ASM tools, to create a plant model for controller development. A supervisory controller was …
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Lipid-based nutrient supplement to address child undernutrition and enteric parasitic infections in India
… advanced LNS 2.0 with improved shelf stability, consumer acceptability, and antiparasitic activity via added oregano essential oil (OEO) bioactives. LNS were formulated using Indian staple dairy ingredients, and optimized using Response Surface Methodology (RSM) via face centered composite design …
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Characterization of a Value-Added Salmon Product: Infant/toddler Food
… was compared with a chunked formulation, and consumer acceptability studies were conducted. The effects of inclusion of salmon roe in the formulations on sensory (odor, flavor, texture, visual color) and physical properties (pH, water activity, instrumental color) were determined. Changes in …
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The UW EcoCAR2 Vehicle Development Process and Vehicle Level Torque Control Strategy Documentation
… of personal automobiles without sacrificing the consumer acceptability of the vehicle (Argonne National Labratories, 2014). It is the first competition of its kind designed to create automotive technology that can penetrate the mass market and have significant and lasting environmental impact …
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Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings
… were evaluated using Warner-Bratzler shear and consumer sensory panels. Postmortem aging times for retail establishments ranged from 1 to 358 d with a mean of 20.5 d, and those from foodservice establishments aging times ranged from 9 to 67 d with an average of 15.9 d. For retail, top blade had …
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Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in Tanzania
… observed in carrot and mango after processing. Consumer sensory testing of pineapple vinegar, carrot pickle and mango chutney showed no significance different on overall consumer acceptability of products during storage. Pineapple vinegar can be used to rescue mango and carrots that would …
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Aquaponics as a viable food production alternative in the Western Cape - the role of consumer and non-consumer perceptions
… increased demand for food. This study analysed consumer perceptions towards aquaponic products as a means to reduce food insecurity, diversify diets and increase nutrition, while providing an alternative to traditional urban farming. This study identified barriers for acceptance of aquaponic …
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Development of Omega-3-Fatty Acid Enriched Finishing Feed and Value Added Tilapia Product
… a low omega-3 fish, tilapia have widespread consumer acceptability due to its mild taste, cheap price and low mercury content. However some sources claim that farmed tilapia can be detrimental to human health due to high omega-6:3 ratios and low omega-3 content specifically eicosapentaenoic …
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Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions
… salt replacers including KCl. For assessing the consumer acceptability of low sodium cheeses, researchers have typically employed the use of traditional hedonic, preference, and ranking questions; however, consumer scientists have recently suggested the benefits of asking consumers questions …
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