Freeze-Dried Foods: Palatability Tests

Kermit Bird

No 313324, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

Abstract: Excerpts from the report Highlights: Most freeze-dried foods on the market are "acceptable" from a palatability standpoint as judged by a taste panel in the U. S. Department of Agriculture. None of the 28 freeze-dried foods evaluated received an "unacceptable" score as to palatability, and two thirds of them were as good as the processed foods with which they were compared. Palatability is rated in terms of general acceptance and the five quality characteristics: Appearance, flavor, juiciness, texture, and tenderness. The freeze-dried items taste-tested included beef, pork, chicken, seafoods, soups, and several mixtures of foods. When compared with other processed foods, 3 of these were considered superior, 15 were about the same, and 10 were rated poorer in relation to their frozen or canned counterparts. Freeze-dried foods rating superior were beef noodle soup, chicken noodle soup, and shrimp Creole. Others having commendable scores relative to the comparison foods were creamed chicken, ham, sausage, swiss steak, shellfish, and soups other than those listed above.

Keywords: Food Consumption/Nutrition/Food Safety; Marketing; Research and Development/Tech Change/Emerging Technologies; Research Methods/Statistical Methods (search for similar items in EconPapers)
Pages: 46
Date: 1963-07
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313324

DOI: 10.22004/ag.econ.313324

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