Abstract
ABSTRACTInstrumental color measurements were investigated as a method of assessing ration quality after long term storage. Six items were stored at five temperatures from 4 to 60C and withdrawn after 7, 31, 91, 182, 365, 730 and 1095 days. They were assessed for color (CIELAB L*a*b* values, hue angle and chroma), consumer acceptance, and attribute ratings. Color variables varied consistently for only applesauce and cheese spread. L* values were investigated to measure acceptability. Consumer acceptance ratings were divided into two equal sets. The first was used to determine the relationship between the mean score and L* value, then to predict acceptability. Predictions were compared to the second set of scores and type 1 and 2 error rates determined. Although error rates were high by usual statistical standards, they were equal to or lower (although not significantly different) than those based on the mean consumer acceptance score.
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