Einar Risvik

Preference for tomatoes, affected by sensory attributes and information about growth conditions

Abstract The study concerns perceived effects of product attributes and product information on preference for ecologically as compared to conventionally grown tomatoes. A selected, trained panel described 13 tomato varieties to find as broad a basis for sensory variation as possible. Latent structures were extracted as a combination of sensory attributes and product information in a preference test. Two samples of each growing system were selected. A blind preference test was performed, and then another with either correct or false information about the growing system. Preference was influenced not only by tomato perception, but also by product information.

Gender specific preferences and attitudes towards meat

Abstract Recently, red meat avoidance has shown an increase in the industrialised countries, especially among young female consumers. Sensory factors as bloodiness in meat, difficulties coping with eating a fellow animal, and private body concern appear as the main reasons for red meat exclusion. The study addressed whether sensory attributes in meat are linked to attitudes and beliefs about meat. Based on previous studies, the expectation that red meat is linked to dislike and negative attitudes among young females was tested. The study used a quantitative approach, applying both a quantitative sensory profiling with trained panellists and a consumer study with a convenience sample. The trained sensory panel evaluated 22 sensory attributes of five meats, ranging from red (beef) to white (chicken) meat varieties. Comparable samples of the same meat varieties were served in randomised order to 206 young consumers, males and females between the ages of 14 and 30 years, in a blind preference test. Beliefs and attitudes towards meat-eating, and desired change in consumption frequencies of flesh products were also collected. Consumers preferred the white meat (chicken) to the red meats. The mean hedonic rating of meat decreased progressively as the meat increased in red colour intensity and typical meat flavours, and this was particularly evident for females. Females displayed, in contrast to males, significantly lower mean hedonic scores for the reddest meat varieties, i.e. ostrich, lamb and beef. Males displayed, compared with females, also a significantly higher attitudinal support for “pro-red meat” statements. The results were strengthened by significantly higher desired increase in consumption frequency of beef among male consumers. The link between consumer and product was established and revealed a close relationship between specific sensory attributes of meats and consumer attitudes towards meat. For example, sensory attributes related to white meat were correlated with negative attitudes towards red meat. The hypothesis that dislike of red meat varieties is more prevalent among females was supported.

Sensory qualities of whole wheat pan bread—influence of farming system, milling and baking technique

Organic wheat production has increased in Sweden, and there is a need to describe the quality of the final product. To optimize utilization of alternatively grown wheat for human consumption, it ...

Effects of genotype and rearing system on sensory characteristics and preference for pork (M. longissimus dorsi)

The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN− carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN− loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males.

The contribution of food groups to the nutrient intake and food pattern among pre-school children

A pre-school-based dietary survey, using 7-day records, was carried out in Sweden in the Stockholm area at 12 pre-schools; the survey included 109 of 131 participating children. The present study w ...