A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Tormod Næs; Erminio Monteleone; Anne Segtnan; Margrethe Hersleth

doi:10.1016/j.foodqual.2012.06.001

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Tormod Næs, Erminio Monteleone, Anne Segtnan, Margrethe Hersleth

Food Analytics and Biotechnology

8 Citationer (Scopus)

Abstract

This paper is a study of the relationship between rating, ranking and take-away choices of dry cured ham. Extrinsic attributes related to country of origin, ageing time and price are considered and we study average population results as well as individual differences. Two tests with different sample size and different take-away strategies are explored. The results show that the ranking and rating data provide similar information in both tests. From an average point of view the stated results have also similarities with the take-away results, but with some notable differences. Relatively large individual differences in ranking of the products were observed in the two tests. Another finding in this study is that information about type of meal has a strong effect on the ranks of the products for all responses.

Originalsprog	Engelsk
Tidsskrift	Food Quality and Preference
Vol/bind	27
Udgave nummer	1
Sider (fra-til)	63-71
Antal sider	9
ISSN	0950-3293
DOI	https://doi.org/10.1016/j.foodqual.2012.06.001
Status	Udgivet - jan. 2013

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10.1016/j.foodqual.2012.06.001

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured hamForlagets udgivne version, 789 KB

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AU - Næs, Tormod

AU - Monteleone, Erminio

AU - Segtnan, Anne

AU - Hersleth, Margrethe

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AB - This paper is a study of the relationship between rating, ranking and take-away choices of dry cured ham. Extrinsic attributes related to country of origin, ageing time and price are considered and we study average population results as well as individual differences. Two tests with different sample size and different take-away strategies are explored. The results show that the ranking and rating data provide similar information in both tests. From an average point of view the stated results have also similarities with the take-away results, but with some notable differences. Relatively large individual differences in ranking of the products were observed in the two tests. Another finding in this study is that information about type of meal has a strong effect on the ranks of the products for all responses.

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A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

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