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1 Department of Food Science and Nutrition University of Minnesota, St. Paul 55108
This study involved focus groups and a larger consumer survey to determine whether a consumer-readable, shelf-life time-temperature indicator tag in conjunction with open dating would be useful for the dairy industry. The respondents of the consumer survey were particularly receptive to this concept. However, limitations of the application of these tags as consumer-readable devices on refrigerated dairy products were discussed in the focus group sessions. The limitations indicate that the success of consumer tags is a function of consumer education about food spoilage and the dependability of the tag technology. This suggests that consumer education will be a necessary part of any program.
Key Words: shelf-life • time-temperature indicators • consumer needs
Submitted on February 28, 1992
Accepted on July 7, 1992
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  M. A. Drake Invited Review: Sensory Analysis of Dairy Foods J Dairy Sci, November 1, 2007; 90(11): 4925 - 4937. [Abstract] [Full Text] [PDF]
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