LABORATORY AND FIELD CONSUMER EVALUATION RELATIONSHIPS FOR MENU ITEMSPROCESSED IN RETORTABLE TRAYS FOR QUANTITY FOODSERVICE

Problems associated with provision of food in quantity foodservices pr ompted the development and use of prepared food items processed in ret ortable trays. Consumer acceptance of such foods was required so that the items could be screened for foodservice application. Consumer test s, using small portion samples and sensory testing under laboratory co nditions, gave a relatively reliable prediction of acceptability of mo st of the items under extended-use consumer testing during a field tri al. Final field acceptance of some items was influenced by external fa ctors not accounted for in laboratory testing.