Assessment of the sensory quality of meat/Fish dishes in a food service at a Portuguese University.

Abstract

Eating out is an increasing trend and life style often forces people to eat at their place of work or study. This project was designed to research the client perception of the meat/fish dishes consumed during a week in a food service cafeteria at a Portuguese University. For a week, Assessment of Sensory Quality Questionnaires (ASQQ) with close ended questions on sensory aspects were applied. The assessment scale had 4-point structured hedonic scale, from "totally dislike" to "really like". The ASQQ were handed out to clients as they purchased their meals and retrieved once they had eaten. (...)