TY - JOUR
T1 - Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters
AU - Broucke, Keshia
AU - Van Weyenberg, Stephanie
AU - Twarogowska, Anna
AU - Van de Walle, Kathleen
AU - Boonen, Charlotte
AU - Van Royen, Geert
PY - 2022/6
Y1 - 2022/6
N2 - Due to concerns about meat quality, health, sustainability and animal welfare, the typical Belgian meat products such as cooked ham are being threatened by a negative reputation. To address these concerns, an objective quality assessment tool was developed that could predict the consumer acceptability for a range of sensorial descriptors based on analytical parameters. A total of 28 commercial cooked hams were evaluated by a sensorial panel of consumers while simultaneously, a broad range of analytical tests were conducted on the same hams. Per sensorial descriptor, the analytical results and consumer acceptability for all cooked hams were processed by Generalized Linear Modelling (GLM). This holistic approach makes it possible to predict the consumer acceptability of a sensorial descriptor with great reliability and robustness by only using objective analytical parameters. An efficient R&D tool was developed to optimize the sensorial and analytical quality of the cooked ham that meets consumer demands.
AB - Due to concerns about meat quality, health, sustainability and animal welfare, the typical Belgian meat products such as cooked ham are being threatened by a negative reputation. To address these concerns, an objective quality assessment tool was developed that could predict the consumer acceptability for a range of sensorial descriptors based on analytical parameters. A total of 28 commercial cooked hams were evaluated by a sensorial panel of consumers while simultaneously, a broad range of analytical tests were conducted on the same hams. Per sensorial descriptor, the analytical results and consumer acceptability for all cooked hams were processed by Generalized Linear Modelling (GLM). This holistic approach makes it possible to predict the consumer acceptability of a sensorial descriptor with great reliability and robustness by only using objective analytical parameters. An efficient R&D tool was developed to optimize the sensorial and analytical quality of the cooked ham that meets consumer demands.
KW - Consumer acceptability
KW - Cooked ham
KW - Generalized linear modelling
KW - Meat product quality
KW - Predictive modelling
KW - Product development
UR - https://www.mendeley.com/catalogue/8cbd009c-6db1-32bf-962c-2582b8b316b4/
U2 - 10.1016/j.meatsci.2022.108778
DO - 10.1016/j.meatsci.2022.108778
M3 - A1: Web of Science-article
SN - 0309-1740
VL - 188
JO - Meat Science
JF - Meat Science
ER -