Consumer acceptance of meals and meal components

Turner, Margaret; Collison, R.

doi:10.1016/0950-3293(88)90004-3

Cited by 54 publications

(24 citation statements)

References 6 publications

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“…The way foods are prepared and combined in meals impact on our sensory enjoyment (Meiselman, 2000;Turner & Collison, 1988). Our study found that preparation method was associated with liking of carrot and potato, and with consumption frequency of all vegetables.…”

Section: Discussionmentioning

confidence: 80%

Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption

Poelman

Delahunty

Graaf

2015

Food Quality and Preference

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Section: Discussionmentioning

confidence: 80%

Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption

Poelman

Delahunty

Graaf

2015

Food Quality and Preference

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“…Desirable food outlets such as the home or high quality restaurants might be represented by multipliers greater than 1Á0, while food locations of lesser expected quality might be indexed by multipliers less than 1Á0. Models of meal acceptability (Hedderley & Meiselman,1995;Rogozenski&Moskowitz,1982;Turner & Collison, 1988) could then be specified for location, so that overall meal ratings could be made use-specific.…”

Section: Discussionmentioning

confidence: 99%

Demonstrations of the influence of the eating environment on food acceptance

et al. 2000

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“…how well the menu items in a meal interact) are reviewed by Meiselman (1996). Turner and Collison (1988) studied the influence of the acceptance of individual menu items (i.e. dishes) on the acceptance of the whole meal.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance and appropriateness of meat substitutes in a meal context

Elzerman

Hoek

Boekel

et al. 2011

Food Quality and Preference

258

161

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a b s t r a c tThe replacement of meat by meat substitutes could help to reduce the environmental burden of our food production systems. However, the acceptance of most meat substitutes is still low. This study investigated the role of meal context on the acceptance of meat substitutes. In a central location test involving 93 participants, meals with meat substitutes were rated on overall liking, product liking (liking of the meat substitute in the meal), appropriateness and intention-to-use, whereas individual meat substitutes were rated on overall liking. Meat substitutes with similar flavor and texture, but with different shape (pieces and mince), were rated differently in four meals (rice, spaghetti, soup, and salad) on product liking, appropriateness and intention-to-use, but not differently on overall liking of the meals. Meat substitutes with similar shape, but different flavor and texture rated differently on overall liking when tasted separately, but did not always differ in product liking when tasted in a rice meal. Appropriateness seemed to be influenced by the appearance of the meat substitute-meal combination, and less by flavor and texture. For the development of new foods (e.g. meat substitutes), more emphasis is needed on consumer evaluation of meal combinations instead of on the sensory properties of the individual product.

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Consumer acceptance of meals and meal components

Cited by 54 publications

References 6 publications

Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption

Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption

Demonstrations of the influence of the eating environment on food acceptance

Consumer acceptance and appropriateness of meat substitutes in a meal context

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