September 17, 2007 at 5:55 pm #48152
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I have been asked to monitor the taste testing of a meat product for my company. The methods used are, at this time, rather informal. The samples of meat are rated between 0 and 9 for flavor, saltiness, tenderness, overall taste experience, etc. The subjets are just who ever happens to drift into the test kitchen, but we seem to get around 15 – participants each time. Most of the participants are from the office area, not the production floor persons.
The results are tabulated in MiniTab, with the following descriptive statistics produced: Mean, Median, std. dev.
An ANOVA is then run to compare the two products for the parameters (flavor, saltiness, etc), and then decisions are made mostly based on the p value.
I have unsucessfully tried to find information that would increase the quality of the test setup and have found very little.
Would someone point me to a book, or web location, that would be tutorial in taste test setup/controls? Sound simple, but I have not yet searched the right words or something because I have found very little.
Things that are bothering me are: participants can talk to each other, the participants are mostly from the office area rather than a cross-section of society, lack of cleaning the pallet between taste-tests. I need to get beyond my concerns by being able to by having resources to cite that support changes — and perhaps identify more pitfalls.
Thanks, Eugene0September 17, 2007 at 8:22 pm #161279
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