Members: Advincula, Eloisa Mae Castulo, Ruben Catague, Emily Rose Durendes, Abigail Miguel, Jocemie Ramis, Edelyn

Rosales, Reoselle Templado, Rhea Joy

Impacts of Minute burger on uic aba students on evaluation of its product quality

Review of Related Literature

In a world where burger most often means a thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesnt take much effort to make a better one.The key is to avoid packaged ground meat. You have no way of knowing whether the meat came from high- or low-quality animals. It could come from dozens of animals, and they could all be poorquality animals old dairy cows, for instance, rather than cattle raised for beef. The meat from these animals is ground together in huge quantities.If the aesthetics of that dont give you pause, consider the health concerns. Massive batches of ground meat carry the highest risk of salmonella and E. coli contamination, and have caused many authorities to recommend cooking burgers to the well-done stage (Mark Bittman)

The concept of food quality has received a lot of attention in recent years and has also been the topic of a Special Issue of Food Quality and Preference (volume 6, 1995), which gives a good overview of the many different ways of approaching the concept. While many attempts have been made to clarify and define the concept (Bremner,

2000), there is still no general agreement on what the term food quality covers, and how it can be measured (Acebrn & Dopico, 2000; Lawless, 1995). At the conceptual level, many of the proposed definitions include the end-user or consumer as the final judge of food quality, but at the operational level the adoption of a consumer point of view has been less clear (Cardello, 1995; Ismail, Haffar, Baalbaki & Henry, 2001). In the following, we will distinguish between four different types of food quality (Grunert, Larsen, Madsen & Baadsgaard, 1995). We will focus in particular on the distinction between objective and subjective quality, which is important when discussing the perception of food quality from a consumer point of view. We then review a number of major approaches to analyzing subjective food quality, and end this section by presenting the Total Food Quality Model, which integrates these various approaches. Product-oriented quality covers all the aspects of the physical product that together give a precise description of the specific food product. Examples of product quality may be fat percentage and muscle size of meat, cell content in milk, starch content in potatoes, and alcohol strength of beer. Process-oriented quality covers the way the food product has been produced, eg without pesticides, without growth inhibition, by organic production, according to regulations about animal welfare, etc. Descriptions based on these aspects provide information about the procedure used to make the product, and these aspects may not necessarily have any effect on the products physical properties. The third quality type is quality control, which we define as the standards a product has to meet in order to be approved for a specific quality class, eg the standard for the weight of eggs for various size classifications, the

EUROP classification of meat, etc. Quality certification schemes like ISO 9000 deal mainly with quality control. Quality control thus deals with the adherence to specific standards for product and process-oriented quality, irrespective of at which level these have been defined. We can say that product-oriented quality and process-oriented quality deal with the level of quality, whereas quality control deals with the dispersion of quality around a predetermined level. Finally, user-oriented quality is subjective quality perception from a user point of view; a user can be the end-user or an intermediate user in the food chain, eg, a retailer. Product-oriented quality, process-oriented quality and quality control can also be said to constitute objective quality, since they can be ascertained by measuring and documenting aspects of the product and the production process, and several such measurements of the same product or production process will be identical within the limits of measurement error. User-oriented quality can be said to constitute subjective quality, since it can be measured only at the end-user, and can differ for the same product between users. The four types are interrelated. Specifically, user-oriented quality is affected by all three types of objective quality. However, these inter-relationships are by no means clear (Steenkamp & van Trijp, 1991), and user-oriented quality can also be influenced by factors that are not characteristics of the product itself, such as the purchase situation, type of retail outlet, price, brand, etc. Much of the discussion on quality in the food industry is concerned with product and process-oriented quality and quality control, while the consumer evaluates and pays for subjectively perceived quality. The amount a

consumer is willing to pay for a product depends on this subjectively perceived quality, which is related to, but not the same as, objective quality. Improvements in objective quality, which have no effect on consumers perceived quality will have no commercial effect, and hence no positive effect on the producers competitive situation.

Previous Research on the Related Topics Definitions of quality as applied to food products vary according to the author. Different qualities with respect to seafood include safety, nutritional quality, availability, convenience and integrity, and freshness quality (Bisogni et al. 1987, Botta 1995, Bremner 2000) Quality is a key decision during the new product development process. All else being equal,consumers typically value quality and are willing to pay more for a higher quality product; however, quality often comes at the expense of increased manufacturing costs.( Sang-Hyun Kim & Robert Swinney, 2011) Management of food quality is a rather complicated process. It involves the complex characteristics of food and their raw materials, such as variability, restricted shelf life, potential safety hazards, and the large range of (bio)chemical, physical, and microbial processes. Moreover, human handling plays a crucial role in quality management and is rather unpredictable and changeable. As a consequence, the result of agribusiness and

food industry, as the combined action of individuals striving for quality, is much more uncertain than often is assumed.( http://www.pdq.wur.nl/UK/Research/fqm/)_) Moisture determination is one of the most important and most widely used measurements in the processing and testing of foods. Since the amount of dry matter in a food is inversely related to the amount of moisture it contains, moisture content is of direct economic importance to the processor and the consumer. Of even greater significance, however, is the effect of moisture on the stability and quality of foods. A food substance, grain for instance, that contains too much water is subject to rapid deterioration from mold growth, heating, insect damage, and sprouting. The rate of browning of dehydrated vegetables and fruits and of oxygen absorption by egg powders increases with an increase in moisture content (Coultate 2002).

Research techniques Available

y y y

Survey Observation Internet

How do you find the taste of the burger? Very good Good Barely acceptable Poor Very poor 2. How important do you think cleanliness in food preparation to a student's purchase? Very important Important Moderately important Of little importance Unimportant 3. Which of the following best describe the smell of the patties? Very pleasant Somewhat pleasant Neither pleasant nor unpleasant Somewhat unpleasant Very unpleasant