Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

Kim, Min A; Hout, Danielle van; Zandstra, E.H.; Lee, Hye Seong

doi:10.1016/j.foodqual.2019.03.009

Cited by 14 publications

(2 citation statements)

References 22 publications

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“…In addition, the producer service industry can influence the manufacturing industry in various ways such as promoting industrial upgrading, improving production efficiency, and exerting technological spillover effects, which will ultimately promote the green transformation and low-carbon development of the manufacturing industry. In addition, there are also studies focusing on the degree of synergistic agglomeration of producer services and manufacturing industries, promoting the integration and development of the two industries through the basis of inter-industry knowledge and technology, and ultimately reducing carbon emissions by improving production efficiency and management level, which are good effects [25]. Of course, some scholars believe that the impact of producer service agglomeration on environmental pollution is affected by various factors, so different conclusions may be obtained in the specific verification process [26].…”

Section: Literature Review and Theoretical Analysismentioning

confidence: 99%

Producer Services Agglomeration and Carbon Emission Reduction—An Empirical Test Based on Panel Data from China

Zhuang

2022

Sustainability

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Although China has a high rate of economic development, it still faces the problems of unstable industrial structure, low industrial level, and large carbon emissions, which pose huge challenges to China’s sustainable development. China is working hard to develop producer services to achieve industrial transformation and reduce carbon emissions. In this context, there is an extremely urgent need to conduct academic research on changes in producer service agglomeration and carbon emissions. Whether the producer service industry has agglomeration characteristics, and whether the producer service industry affects carbon emissions through multiple paths, are issues worthy of attention. Therefore, this paper takes China as the research area, selects the provincial administrative unit as the research sample, and conducts research on these issues by using exploratory spatial data analysis methods and various spatial econometric models under the guidance of the relevant theories of new economic geography. Our research finds that producer services have significant spatial agglomeration characteristics, and they also have significant spatial differentiation patterns. In addition, the agglomeration of producer services can significantly promote the reduction of carbon emissions and can show obvious spillover effects. Finally, in response to the research conclusions of this paper, we also put forward countermeasures and suggestions from the perspective of the common development of producer service industry and manufacturing industry, hoping to promote China’s transformation from industrial economy to service economy, to maximize the use of producer service industry accumulated dividends.

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Section: Literature Review and Theoretical Analysismentioning

confidence: 99%

Producer Services Agglomeration and Carbon Emission Reduction—An Empirical Test Based on Panel Data from China

Zhuang

2022

Sustainability

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“…Atribut yang diujikan adalah warna, tekstur, aroma, dan overall. Pengujian sensori menggunakan metode yang dikemukakan oleh Kim, et al, (2019). Adapun skala untuk masing-masing parameter sensori sebagai beikut: warna= 1: kemerahan, 2: putih pucat kemerahan, 3: putih kemerahan, 4: putih pudar, 5: putih kekuningan.…”

Section: Analisis Sensorisunclassified

PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus)

Prabawa¹,

Putri²,

Kawiji³

et al. 2021

JRPB

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Ayam broiler (Gallus domesticus) merupakan jenis ternak yang banyak dikembangkan sebagai sumber pemenuhan kebutuhan protein hewani. Namun, karena merupakan bahan segar dan memiliki kandungan air yang tinggi, daging ayam broiler rentan terhadap kebusukan yang disebabkan oleh mikroba. Perlakuan dengan ozon dan suhu penyimpanan mampu mempertahankan kualitas daging ayam ditinjau dari kualitas fisika, kimia, dan sensoris. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan ozonisasi dan suhu penyimpanan terhadap sifat fisika, kimia, dan sensoris daging ayam broiler. Variasi waktu perendaman, yaitu 5, 10, dan 15 menit, sedangkan untuk variasi penyimpanan yaitu 10°C dan -6°C. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dan analisis lanjutan menggunakan DMRT. Hasil yang didapatkan adalah perlakuan ozon dan suhu beku efektif dalam mengurangi nilai drip loss namun meningkatkan susut masak, menurunkan atribut warna, mengurangi nilai aw, mempertahankan nilai pH, mempertahankan laju kenaikan TBARS dan TVB-N mempertahankan nilai kesukaan konsumen. Perlakuan paling efektif untuk daging ayam yaitu dengan perendaman selama 15 menit dan penyimpanan dengan suhu -6°C mampu mempertahankan drip loss, aw, pH, TBARS, TVB-N, dan sensoris dari daging ayam.

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Sensory Quality Measurement Based on SDT Discrimination

Lee,

Kim,

van Hout

2024

Discrimination Testing in Sensory Evaluation

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Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

Cited by 14 publications

References 22 publications

Producer Services Agglomeration and Carbon Emission Reduction—An Empirical Test Based on Panel Data from China

Producer Services Agglomeration and Carbon Emission Reduction—An Empirical Test Based on Panel Data from China

PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus)

Sensory Quality Measurement Based on SDT Discrimination

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