Biomedical Engineering Reference
In-Depth Information
Fig. 6.3
Global average statistics of respondents reason who purchase ready-to-eat meals
(Nielsen
2006
)
Fig. 6.4
Statistics of respondent purchase ready-to-eat meals (Nielsen
2006
)
ready-to-eat food. Sorenson et al. (
2011
) has reported on the consumer acceptance
of high pressure processed (HPP) beef-based chilled ready meals manufactured
from a low-value beef cut. Three hundred consumers evaluated the chilled ready
meals prepared by four pressure treatments (200, 300, 400, 500 MPa) and they
chose a pressure treatment of 200 MPa based on 9-point scale. The attributes con-
sidered was beef tenderness and juiciness, overall fl avor, overall liking, and inten-
tion of purchase. Similarly, Rao et al. (
1992
) studied the acceptability of ready to
