A study on the consumer behavior of beef noodle and meat quality.1.Effect of beef noodle store image and cooked beef quality on the consumer behavior.2.Effect of portion cuts of beef with different method of cooking and reheating on the quality of cooke

• Main Authors: Chiao-Yi Chen, 陳巧宜
• Other Authors: Hwei-Shen Lin
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/81786376189827108244

碩士 === 中國文化大學 === 生活應用科學研究所 === 95 === Beef noodle, a common nosh combined by beef. However, studies related to beef noodle are still insufficient. The objectives of this research were to :(1) effect of the image to the consumers in the beef noodle stores, (2) understand consumer behavior, and (3) offer the comments to the owners of the store and relevant reagents. Four portion of meats and two cooked method of beef noodles was studied the affects. The purposive sampling is using in this research, we aware with the questionnaire on 402 and 408 consumers who had a meal on the 8 beef noodle stores of new-style and tradition-style business in Taipei. The questionnaires regarding the personal profile, the attitude and satisfaction on store image and the consumer behavior are used for this study. Therefor, the four different parts of meat (intercostals, fore-shank, knuckle and oyster blade) and two cooking methods (braising and stewing) was studied the affects on the taste quality by sensory evaluation, rheological analysis and Hunter L, a, b. Braised intercostals was kept at the temperature of freeze(-20ºC) and than thawing at 0~5 ºC. Thawed sample was reheated with three different cooking methods. Sensory evaluation and Rheological analysis was used for the quality detection in order to provide the best reheating condition. The results and discussion: First: questionnaire research 1. The store image of new-style and tradition-style, consumers paid most attention to the hygiene of restaurants; consumers were most satisfied with mouth feel of beef. 2. The new-style store image was significant attitude different due to consumers’ education and the flavor degree of beef. 3. The tradition-style store image was significant attitude difference due to consumers’ sex, education, occupation, the favor degree of beef, the favor degree of noodle. 4. The new-style store image was significant satisfied different due to consumers’ the flavor degree of beef and favor degree of noodle. 5. The tradition-style store image was significant satisfied difference due to consumer’ sex, education, the individual income, the favor degree of beef, the favor degree of noodle. 6. The consumers’ behavior of new-style and tradition-style store varied with sex, marital status, age, education, occupation, the individual income, the favor degree of beef and the favor degree of noodle. Second: beef product of quality from beef noodle Braised and stewed intercostals showed the highest overall score among four different parts of beef. Therefor the intercostals is most suitable raw meat for beef noodle. The rheological shear value and texture profile analysis of data indicated that the braised and stewed intercostals have just right mouth feel for the panelist. The evaluation of flavor, tenderness, juiciness, color and overall impression of braised intercostals among control and three reheating group were indicated no significant difference. The shear value and texture profile analysis of date did not show different among groups. For the consumers’ convenient and time saving concerning, microwave re-heating method is better than the steam and gas re-heating. The Hunter L, a, b value of the four different parts of meat was indicated the braising and stewing intercostals have the highest L values. Stewed knuckle has the highest a and b values. Braised oyster blade and knuckle have the highest a values the oyster blade has the highest b values. The L, a, b value of braised intercostals among control and three reheating group were indicated no significant difference.