ACCEPTABILIT‘!’ 0F COMMERCIALLY PREPARED FROZEN ENTREES IN A HOSPITAL FOOD SERVICE Thesis for the Degree of M. S. MICHIGAN STATE UNIVERSITY SISTER BERNADETTE MARY NOVACK 1970 ,EE! ..:\\\ LIBRARY Michigan State University N UV «311 {'11 I4 1 iii) 1'. 2:4; tea-yr B er I" n (3:1 <::I (3-: 't‘. I m M a r“ v AIL: IL": (it) p t; iifl IL) .'.I .1 i 't. y m I” (j; U m ”U ,-- 1:: .i. {-4.1 .I. _'1_ y p ,« Up M _ 53 - _1'§§;!'}’(:] Hia‘“: I I MICHIGAN STATE UNIVERSITY ? N BINDING BY IIIIAB & SIIIIS' BUOK"BINDERY IIIII. LIBRARY BINDERS ”line-n" Illfllllflll ABSTRACT ACCEPTABILITY OF COMMERCIALLY PREPARED FROZEN ENTREES IN A HOSPITAL FOOD SERVICE BY Sister Bernadette Mary Novack Health care delivery systems and health care costs are of prime concern to the health industry. Today labor payroll represents 60 - 70 percent of all hospital costs. When the initial or intermediate food preparation stages are performed off the premise, labor time for hos- pital dietary management is reduced. Production schedules for entrees represent a substantial portion of the dietary budget since main kitchen preparation requires highly skilled employees. To reconstitute commercially prepared frozen entrees demands less skill than to prepare the same menu item by conventional methods. Incorporating commer- cially prepared frozen entrees in Saint Marys Hospital food service should prove advantageous to dietary manage— ment in negotiating future union contracts. For this study five commercially prepared frozen entrees, chicken and noodles au gratin, macaroni and cheese, salisbury steak, stuffed pork chops and swiss Sister Bernadette Mary Novack steak were selected and were paired with equivalent con- ventionally prepared menu items for paired-stimuli sensory evaluation. The date and time for testing each frozen entree was arranged to coincide with the day and the meal that the equivalent conventionally prepared entree appeared on the patient two week cycle menu or the personnel cafeteria menu at Saint Marys Hospital, Rochester, Minnesota. A taste panel of four to twelve judges, subject- ively evaluated the five commercially prepared frozen en- trees for each of four factors: appearance, color, con- sistency and texture, and flavor. The panelists used a four-point rating scale of perfect, good, fair, and poor, assigned values of 4, 3, 2, 1, respectively. Processors' instructions for frozen entrees that did not receive an overall 3.0 acceptability rating by the sensory evaluation panel for the initial test were modified for re—evaluation of the product. After modification of the directives, re-evaluation of the five test entrees showed no improvement in flavor. However, the judges discerned some changes in consistency and texture, color, and appearance. Of the five commer- cially prepared frozen entrees tested only one entree, macaroni and cheese, with an overall average of 3.5 was judged acceptable for Saint Marys Hospital food service. Sister Bernadette Mary Novack Processors are producing new product lines and food scientists are improving processed food quality. Commercially prepared frozen entrees rated non-acceptable in 1970 may well be improved during-the next decade and be evaluated as acceptable to Saint Marys Hospital food service in 1971 or 1975 or 1980. ACCEPTABILITY OF COMMERCIALLY PREPARED FROZEN ENTREES IN A HOSPITAL FOOD SERVICE BY Sister Bernadette Mary Novack A PROBLEM Submitted to the College of Human Ecology Michigan State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Food Science and Human Nutrition 1970 {’0 ACKNOWLEDGMENTS The author wishes to express her appreciation to Professor Katherine Hart and Dr. Kaye Funk for their guid- ance in preparation and editing this problem. To Sister Mary Victor and Sister M. Moira and the staff dietitians at Saint Marys Hospital the author is deeply grateful for their advice and assistance. She also wishes to acknowl- edge the cooperation and contribution of Mr. Robert Herron, Mrs. Alice Creyts and Miss Grace Masuda of the Dormitories Food Services Division at Michigan State University. ii TABLE OF CONTENTS ACKNOWLEDGMENTS . . . . . . LIST OF EXHIBITS . . . . . LIST OF FIGURES . . . . . . LIST OF APPENDICES . . . . PREFACE O O O O O O O O I 0 INTRODUCTION . . . . . . . PROCEDURE 0 O O O O O O O 0 Preliminary Planning . . Reconstitution Procedure Evaluation . . . . . . . RESULTS AND DISCUSSION . . Implications . . . . . . BIBLIOGRAPHY . . . . . . . APPENDIX C I O O O O O C O Page . . . . . . o o . o o o . 11 . o o o o o o o o o o o 0 1V 0 . . . o o o o o o o o 0 V . o o o o o o o . o . o 0 V1 0 O O C I O O O O O I C O Vii . . . . . . . . . . . . . 1 . . . . . . . . . . . . . 4 . . . . . . . . . . . . . 4 . . . . . . . . . . . . . 5 . . . . . . . . . . . . . 8 . . . . . . . . . . . . . 13 . . . . . . . . . . . . . 29 . . . . . . . . . . . . . 3O . . . . . . . . . . . . . 32 iii LIST OF EXHIBITS Exhibit 1. Commercially prepared frozen entrees listed by brand name and processor evaluated at Saint Marys Hospital, Rochester, Minnesota, August and September, 1970 . . . . . . . . Flow chart: verification of reconstitution instructions recommended by processors for selected commercially prepared frozen entrees . . . . . . . . . . . . . . . . . . Initial - average palatability evaluations for five commercially prepared frozen entrees O O O O O O O O O O O C O O O C O O Re-evaluated - average palatability evalu— ations for five commercially prepared frozen entrees . . . . . . . . . . . . . . iv Page 12 26 28 LIST OF FIGURES Figures Page 1. Comparison of initial - average palatability evaluations for five commercially prepared frozen entrees . . . . . . . . . . . . . a . . 26 Comparison of re-evaluated — average palat- ability evaluations for five commercially prepared frozen entrees . . . . . . . . . . . . 28 LIST OF APPENDICES Exhibit Page 5. Processors of frozen entrees rated acceptable by Michigan State University food service managers, January 1 - July 1, 1970 . . . . . . 32 6. Quality evaluations for 37 frozen entrees from seven processing companies . . . . . . . . 33 7. Scorecard--evaluation form, Saint Marys Hospital, Rochester, Minnesota . . . . . . . . 36 8. Recipe card F.84, Saint Marys Hospital, Rochester, Minnesota . . . . . . . . . . . . . 37 Vi PREFACE Before the turn of the century, the family medical practice of Dr. William Worral Mayo and his sons, Dr. William James Mayo and Dr. Charles Horace Mayo, had estab- lished a distinguished reputation for internal medicine and surgery in Rochester, Minnesota. As the demand for their services increased, the Mayos invited other physi- cians to work with them. This private group practice of medicine became known in the early 1900's as the Mayo Clinic. The Mayo Clinic is closely affiliated with two Rochester hospitals. When physical examinations indicate hospital treatment, arrangements are made for admission to Saint Marys Hospital or to Rochester Methodist Hospital whose medical staffs are composed of Mayo Clinic physi- cians. Saint Marys Hospital has a rather unique history. The Sisters of Saint Francis who founded a convent in Rochester in 1875 had given some thought to opening a hospital but at that time their work was limited to teach- ing. A swirling tornado struck Rochester in August 1883 causing the death of 21 persons and the injury of several hundred. In its wake, the storm left a scene of vii destruction and emphasized a distressing lack of hospital facilities. During the emergency, at Dr. William Worral Mayo's request, the Sisters supervised the nursing in an improvised hospital. Later, Mother Alfred approached Dr. William Worral Mayo and proposed that the Sisters would build a hospital if he would take charge of the medical staff. Saint Marys Hospital became a reality in 1889 and at that time had a capacity of 27 beds, a nursing staff of five Sisters and a medical staff of three doctors, Dr. William James and Dr. Charles Horace Mayo, and their father Dr. William Worral Mayo. Today Saint Marys Hospital with a capacity of 960 beds is one of the largest private hospitals in the United States. During the years of growth and development Saint Marys Hospital has maintained four objectives: the provision of physical, mental and spirit- ual care for the sick: the prevention of disease and pro- motion of health: the advancement of education; and the encouragement of medical research. The professional staff of the department of die- tetics at Saint Marys Hospital has two activities: one area is that of interpreting the nutritional needs of hospitalized human beings, and the other area is providing prepared food and service in comfortable surroundings to doctors, professional allied health team members, students and non-professional employees. viii Dietary facilities at Saint Marys Hospital include one main kitchen, three centralized tray service areas, three cafeterias, and two private dining rooms. Average patient meal census per day is 2,205; approximately 1,760 professional staff and non-professional employees are served each day in the three cafeterias. On weekends, patient census may decrease 25 percent and cafeteria pat- ronage is approximately 50 percent less than the weekday average. Saint Marys dietary department operates 16 hours a day, 365 days a year. The author is a Franciscan Sister from the commu- nity--The Sisters of Saint Francis Congregation of Our Lady of Lourdes, Rochester, Minnesota. She is also one of five administrative staff dietitians at Saint Marys Hos- pital. Employee scheduling, food ordering, menu planning and product testing are basic concerns of the administra- tive staff dietitians. ix INTRODUCTION Health care delivery systems and health care costs are of prime concern to the health industry. Total health care amounted to $3.6 billion or less than 4 percent of the gross national product in 1928-29 and showed a gradual increase during the next three decades, 1930—60. With the adoption of medicare and medicaid programs in 1965, health care spiraled to $63 billion or 7 percent of the gross national product in 1968-69 and continues to rise (4). Additional demands for hospital and related health services made possible by medical insurance and federal and state aid to needy people have exerted a steady pres- sure on hospital daily service charges. Persons requiring hospitalization during the past five years have seen a climbing cost per day, from $48.15 per day in 1966 to $67.60 per day in 1969 (21). The National Advisory Com- mission on Health Manpower projects that $100.00 per day patient cost will be met before 1975 in large city hos- pitals if this trend continues (3). Today labor payroll represents 60—70 percent of all hospital costs and contin- uous pressure on hospital labor costs has come from eco- nomic and non-economic demands by labor unions during the past decade (21, 25). The non-professional employees at Saint Marys Hospital, Rochester, Minnesota are members of Hotel, Hos- pital, Restaurant and Tavern Employees Union, Local No. 21, and collective bargaining between Saint Marys Hospital and Local Union No. 21 dates to 1945. Long range plans proposed by Hotel, Hospital, Restaurant and Tavern Employ- ees Union and discussed with Saint Marys Hospital include: 1. Regular work week for employees shall be less than 40 hours. 2. Employees shall not work more than seven consec- utive days during a two week work period and days off shall include at least two weekends (Saturday, Sunday or Sunday, Monday) per calendar month. 3. Additional compensation shall be paid to employees for all time worked Saturday and Sunday. These projections in union planning are forcing dietary management at Saint Marys Hospital to seriously consider a significant reduction in total labor hours with particular concern for weekend work schedules. When the initial or intermediate food preparation stages are performed off the institutional premise, labor time for hospital food production is reduced. Production schedules for entrees represent a substantial portion of the dietary budget since main kitchen preparation requires highly skilled employees. To reconstitute commercially prepared frozen entrees demands less skill than to prepare the same menu item by conventional methods. Incorporating commercially prepared frozen entrees in Saint Marys Hospital food service should prove advantageous to dietary management in negotiating future union contracts. The purpose of this investigation was to determine the acceptability of selected commercially prepared frozen entrees for incorporation in the Saint Marys Hospital food service, Rochester, Minnesota. This work was exploratory in nature. PROCEDURE Information on commercially prepared frozen entrees was compiled at Michigan State University during April 1 - July 1, 1970. Verification of reconstitution instructions recommended by processors and evaluation of the commer- cially prepared frozen entrees was scheduled at Saint Marys Hospital during August and September, 1970. Preliminary Planning With access to information available on commer- cially prepared frozen entrees for Michigan State Univer- sity dormitories food services division the author reviewed literature prepared by 13 food processing companies for the institutional food market. During the 1970 Winter and Spring Terms (January 1 - June 1) the residence hall managers assessed 60 products from these 13 processing companies and decided that seven processors could supply acceptable frozen entrees. Ap- pendix, Exhibit 5 lists these seven processing companies: Appendix, Exhibit 6 identifies 37 frozen entrees from these processing companies rated acceptable by Michigan State University food service managers by brand name and quality evaluation. Interviews with managerial personnel in dormitories and food services division elicited information on problems encountered in the introduction of selected commercially prepared frozen entrees in residence hall food service at Michigan State University during January 1, 1970 - July 1, 1970. The food stores manager as well as the residence hall operations managers stated two major complaints on packaging and two on information available for handling and serving frozen entrees: l. Variability from one processor to another in weights of equivalent frozen entrees packed in standard counter pans or units thereof, and in number of frozen entree units packed per case: 2. Variability from one processor to another in the number of portions and weights of each portion in each package for portioned items: 3. Inadequate directions for storing and tempering frozen entrees: 4. Limited information on reconstitution procedures for all types of gas or electric deck ovens, microwave ovens, quartz infra-red ovens, convection ovens, steam cookers, pressure cookers, steam- jacketed kettles and deep fat fryers. Reconstitution Procedure Five commercially prepared frozen entrees were selected from 37 menu items rated acceptable by Michigan State University food service managers. The menu items were chosen from the following categories of Saint Marys Hospital recipe file: Group A-meats, salisbury steak, swiss steak and stuffed pork chops; Group B-meat extenders, chicken and noodles au gratin; Group C-meat substitutes, macaroni and cheese. These entrees were procured by the purchasing agent at Saint Marys Hospital through a Minnea- polis food broker and are listed in Exhibit 1 by brand name and processor. Exhibit 1.--Commercially prepared frozen entrees listed by brand name and processor evaluated at Saint Marys Hospital, Rochester, Minnesota, August and September, 1970. Entree Brand Name Processor Chicken and Noodles Sara Lee Food Service au Gratin Sara Lee Division Macaroni and Cheese Stouffer Foods Stouffer's Corporation Salisbury Steak Campbell's Efficienc Campbell Soup Company Swiss Steak Hormel George A. Hormel & Chefs' Delight Company Stuffed Pork Chops Hormel George A. Hormel & Chefs' Delight Company The date and the time for testing each frozen en- tree was arranged to coincide with the day and the meal that the equivalent conventionally prepared entree appeared on the patient two week cycle menu or the per- sonnel cafeteria menu. A conventional food product is defined as that product for which the employee assembles the ingredients; weighs or measures the ingredients as indicated on the recipe card; follows a step-by-step procedure in the combining and handling of the ingredients to yield a given product of good quality.1 The conventionally prepared entree served as a control. Commercially prepared frozen entrees were held in the storeroom freezer at -lO°F. The dietitian requisi- tioned the frozen entree from storeroom 2-3 days prior to the production schedule and the head cook placed the frozen entree in a walk-in refrigerator at 35°F for temp- ering, or that process--prior to heating--of raising the temperature of a frozen food (-10 - 0°F) to a more desir- able temperature of 35°F by holding the food in a walk-in refrigerator for 24-36 hours. Prior to testing, one oven in the three deck electric oven was preheated to the specified temperature. The oven temperature was checked for accuracy and adjustments were made if necessary. The commercial inset pan was placed in a stainless steel inset pan to prevent the commercial pan from bending and causing accidential burns. This safety measure came as a suggestion from the residence hall food service managers at Michigan State University. The stainless steel inset was placed in the preheated three deck elec- tric oven and the entree was baked at the specified temperature for the given time. 1P. J. Aldrich and G. A. Miller, Standardization of Recipes for Institutional Use. Circular bulletin 233 prepared by Michigan State Ufiiversity Agricultural Exper- iment Station, East Lansing, 1963. Evaluation The five commercial frozen entrees were paired with conventionally prepared menu items for paired-stimuli sensory evaluation. All conventionally prepared menu items had previously been judged acceptable by Saint Marys Hospital dietary department through the on-going recipe testing program. Representative types of subjective evaluations are difference tests, rank order tests, descriptive tests, acceptance and preference tests and scoring tests . . . Difference tests are referred to as single-stimulus, paired-stimuli, duo-trio, triangle and multi-sample tests, depending on the number of samples tested at one time (2). A program for evaluation conventionally prepared menu items and processed foods has been operative at Saint Marys Hospital for the past 15 years. The sensory evaluation panel at Saint Marys Hospital is the director and/or associate director of the dietary department, main kitchen staff dietitians, dietetic interns assigned to main kitchen, the head cook and her assistant head cook. Panel members score products on four palatability charac- teristics, appearance, color, texture and consistency and flavor: for general acceptability using a four point nu- merical scale ranging from "perfect" to "poor." A mean acceptability score of 3.0 has been established. The evaluation form is included in the Appendix, Exhibit 7. Thus a paired-stimuli sensory evaluation method most closely followed the procedure used at Saint Marys Hospital. The-commercial frozen entrees were heated as specified on the reconstitution instructions and the conventionally prepared menu items were prepared as directed on the Saint Marys Hospital standard recipe card (Appendix, Exhibit 8). The commercially prepared entree (sample), and the conventionally prepared entree (control), were portioned into 1/9 insets at internal temperature of 170°F. For additional testing, the re— mainder of the entree test item (control and sample) was kept hot in the bain marie. Between four to twelve judges participated in each taste panel for this study: the director or the associate director of the dietary department, two to three staff dietitians, the head cook or her assistant head cook, and three or four dietetic interns. The judges subjectively evaluated five commercially prepared frozen entrees for each of four factors: appearance, color, consistency and texture, and flavor. The panelists used a four-point rating scale of perfect, good, fair and poor, assigned values of 4, 3, 2, 1, respectively. The judges were asked to comment on each factor as further interpretation of commercial entree quality and give an 10 overall comparison with the conventionally prepared en- tree. Processors' instructions for frozen entrees that did not receive an overall 3.0 acceptability rating by the sensory evaluation panel for the initial test were modified for re-evaluation of the product. Sensory methods, in which palatability is evalu- ated by a panel of judges, answers questions of how a food tastes, smells, looks and feels. Sensory evalua- tions are affected by environmental conditions, by the individual panel member's state of health, age and sex, as well as by his conscious or subconscious bias. To minimize the influence of such factors, serving condi- tions were standardized. The entree test item (control and sample), six inch paper plates, flatware, paper napkins and evaluation forms were arranged on a small buffet table in the staff dietitians' office. Each panel member served herself one portion of the commercial entree (sample) and one portion of the menu entree (control). The panel members were instructed to record their evaluations on the scorecard forms. For a non-accepted item the head cook suggested changes in length of time and/or temperature for modifying the processor's reconstitution directives. Subsequent to the initial test the entree was reconstituted with the modified directives, and re-evaluated with a conventionally 11 prepared menu item by paired-stimuli sensory evaluation. Depending on the number of variations in the processor's reconstitution instructions, data were collected for one to three replications of non-accepted menu items. The number of replications for re-evaluation of each item was dependent on the number of inset pans per case. Two products, macaroni and cheese from Sara Lee Food Service Division and swiss steak from George A. Hormel & Company, were packed with more than two insets per case and for these products two replications were scheduled. Since the remaining three products had two insets per case, no replications were arranged for chicken and noodle au gratin, salisbury steak and stuffed pork chops. In summary, verification of reconstitution in- structions recommended by processors for commercially prepared frozen entrees requires three major steps: prep- aration, reconstitution, and evaluation. See Exhibit 2. 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The five selected frozen entrees, chicken and noodles au gratin, macaroni and cheese, salisbury steak, swiss steak and stuffed pork chops were products of four processors, Sara Lee Food Service Division, Stouffer Foods Corporation, Campbell Soup Company, and George A. Hormel and Company. Instructions for reconstitution recommended by the processors and given on the respective packages included directions for steam, gas and electric equipment. For this study, reconstitution procedures with one excep- tion were limited to directives for the conventional three deck oven. The author was interested in tempering frozen en- trees since frozen foods required for weekend food service at Saint Marys Hospital are delivered from the central hospital storeroom on Friday morning and the dietary 13 l4 department freezer space is limited to frozen vegetable storage. The feasibility of tempering frozen foods prior to reconstitution has been suggested by Mr. Louis E. Murphy, Director of Marketing Management Advisory and Re- search Center, Inc., in Pittsburgh, Pennsylvania (17). Only one of the four processors, Campbell Soup Company, gave instructions for tempering, indicating the time and temperature required. Evaluations of each of the five products follow; also included are modifications in reconstitution instruc- tions and the re-evaluation of the product. 15 CHICKEN AND NOODLES AU GRATIN-—Sara Lee Food Service Division Net weight 12 pounds per 12" x 20", two insets per case. Initial test. The processor's instructions follow: processor's instructions 1. preheat oven to 400°F 2. remove cover and place pan in oven 3. bake at 400°F for one hour or until heated through and also golden brown. Twelve judges rated chicken and noodles au gratin 3.0 for appearance and color. Six judges considered consistency and texture worth 3.0 but the other six thought the au gratin sauce was too thin. Some judges stated that the chicken and vegetables were tender and others commented that they were tough. Flavor was rated 2.0. Most judges complained of an unidentified flavor--like a metallic taste. Average scores in the initial test did not meet the ac- ceptability criteria of 3.0 for all palatability charac- teristics: average initial test scores appearance 3 color 3. consistency and texture 2 2 flavor overall average 2.5 16 CHICKEN AND NOODLES AU GRATIN--Sara Lee Food Service Division Re-evaluated test. Modified instructions for reconstitu- tion of chicken and noodles au gratin follow: modified instructions 1. temper one tray in walk-in refrigerator at 35°F for 24-36 hours 2. empty contents into a standard half counter inset pan, do not cover 3. preheat the oven to 375°F 4. bake for 90 minutes. On re-evaluation nine judges felt that the consistency of the au gratin sauce was improved by the longer heating time at a lower temperature. There was no replication of the modified instructions. average re—evaluation test scores: appearance 3.0 color 3.0 consistency and texture 2.7 flavor 2.0 overall average 2.5 Chicken and noodles au gratin with an average palatability score in re-evaluation of 2.5 did not meet a mean accept- ability score of 3.0 and consequently was judged unsatis- factory for Saint Marys Hospital food service. l7 MACARONI AND CHEESE--Stouffer Foods Corporation Net weight 12 ounce pouch, 24- 12 ounce pouches per case. Initial test. The processor's instructions follow: processor's instructions 1. heat this sealed pouch in boiling water 2. leave pan uncovered 3. after heating cut top of pouch open 4. remove product from pouch immediately after heating. The seal on the sample pouch was torn as the pouch was removed from the case. modifications due to torn pouch 1. empty pouch in 1/9 inset pan. 2. cover with lid 3. heat in low pressure steamer for 30 minutes or until hot 4. remove from steamer, uncover 5. place 1/9 inset under broiler for 5 minutes or until golden brown Five judges evaluated macaroni and cheese. For appearance, color, and consistency and texture, ratings were divided between 4.0 and 3.0. Two judges rated flavor 2.0 because they disliked the cheddar cheese taste. average initial test scores appearance 3.5 color 3.5 consistency and texture 3.5 flavor 3.0 overall average 3.5 Overall average scores for initial test on macaroni and cheese, 3.5, met acceptable palatability criteria. However, incorporation of Stouffer Foods Corporation frozen macaroni 18 and cheese in Saint Marys Hospital food service would require inclusion of tempering times and temperatures in the reconstitution instructions. l9 MACARONI AND CHEESE--Stouffer Foods Corporation Re-evaluated test. Modified instructions for reconstitu- tion of macaroni and cheese follow: modified instructions 1. temper 12 pouches in walk-in refrigerator at 35°F for 24-36 hours 2. Open and empty pouches into standard inset pan 3. preheat oven to 350°F 4. bake in oven uncovered for 45 minutes to one hour until golden brown. Five judges evaluated macaroni and cheese for two replica- tions. The average re-evaluated scores showed no change from the initial test scores. average re-evaluated test scores: appearance 3.5 color 3.5 consistency and texture 3.5 flavor 3.0 overall average 3.5 Macaroni and cheese with an average palatability score in re-evaluation of 3.5 more than met the mean acceptability score of 3.0. Macaroni and cheese was judged acceptable for Saint Marys Hospital food service. 20 SALISBURY STEAK--Campbell's Efficienc—-Campbell Soup Company Net weight 10.0 pounds per 12" x 20" inset, two insets, per case. Initial test. The processor's instructions follow: processor's instructions . refrigerate tray at 40°F preheat oven to 450°F puncture the cover of tray with 20—25 random holes bake in 450°F oven for one hour. owaI-J 0 Twelve judges rated salisbury steak 3.0 for appearance and color. Ten judges rated consistency and texture between 2.0 and 1.0; two judges rated these palatability charac- teristics 3.0. Consensus was that consistency and texture of salisbury steak was sponge-like. The initial test product was not thoroughly heated to the internal temperature of 170°F after baking for one hour at 450°F and the top layers of the salisbury steak started to burn. Average scores in the initial test did not meet the ac- ceptability criteria of 3.00 for palatability characteris— tics.‘ average initial test scores appearance 3.0 color 3.0 consistency and texture 2.0 flavor 2.0 overall average 2.5 21 SALISBURY STEAK--Campbell's Efficienc--Campbell Soup Company Re-evaluated test. Modified instructions for reconstitu- tion of salisbury steak follow: modified instructions 1. temper on tray 36 hours in 35°F walk-in refrigerator 2. place disposable pan inside standard stainless steel inset pan 3. preheat oven to 350°F 4. bake in oven uncovered for three hours. Lowering the temperature and baking for a longer time yielded a hot product that was not charred. Twelve judges in re-evaluating salisbury steak, did not change their evaluations. The re-evaluated test scores showed no change from the initial test scores. average re—evaluated test scores appearance 3.0 color 3.0 consistency and texture 2.0 flavor 2.0 overall average 2.5 Salisbury steak with an overall average score of 2.5 in re-evaluation did not meet a mean acceptability score of 3.0 and was judged unsatisfactory for Saint Marys Hospital food service. 22 STUFFED PORK CHOPS--George A. Hormel & Company Net weight 8 pounds 12 ounces per 12" x 20" inset, two insets per case. Initial test. The processor's instructions follow: processor's instructions . keep frozen until ready for use place covered pan in 350°F oven for 1-1/2 hours reduce heat to 300°F for additional 1-1/2 hours remove cover during the last 15 minutes for brown- ing. DWNH O 0 Four judges rated stuffed pork chops 2.0 for appearance, color, and flavor. The characteristics of consistency and texture were rated 3.0 by one judge and three judges rated consistency and texture 2.0 since the meat adjacent to the bone portion was tough. The judges commented that the true pork flavor was masked by a strong sage flavor in the dressing. Average scores in the initial test fell below the accept- ability criteria of 3.0 for palatability characteristics. average initial test scores appearance 2.0 color 2.0 consistency and texture 2.0 flavor 2.0 overall average 2.0 23 STUFFED PORK CHOPS--George A. Hormel & Company Re-evaluated test. Modified instructions for reconstitu- tion of stuffed pork chops are: modified instructions 1. temper one tray in walk-in refrigerator at 35°F for 24-36 hours 2. place disposable inset pan into a standard stain- less steel inset 3. preheat oven to 350°F 4. bake stuffed pork chops with cover on for 1-1/2 hours . lower temperature to 300°F 6. remove cover and bake for 1-1/2 hours or until stuffed pork chops are browned. The longer baking time in an uncovered inset allowed the stuffed pork chops to brown. The judges rated the appear- ance and color 2.5. On re-evaluation consistency and tex- ture as well as flavor remained 2.0. average re-evaluation test scores appearance 2.5 color 2.5 consistency and texture 2.0 flavor 2.0 overall average 2.5 The overall average of 2.5 in the re—evaluation of stuffed pork chops did not meet the mean acceptability score of 3.0. Consequently this product was judged unsatisfactory for Saint Marys Hospital food service. 24 SWISS STEAK--Chef's Delight--George A. Hormel & Company Net weight 6 pounds per 6" x 10" inset, four insets per case. Initial test. The processor's instructions follow: processor's instructions 1. remove cover 2. heat in 400°F oven to an internal temperature of 150°F 3. approximately 90 minutes. Eight judges gave swiss steak an overall average of 2.5. Fabrication of the swiss steak was unsatisfactory as evi- denced by one side of the portioned steak cut with the grain of the beef round and the opposite side cut against the grain, as well as connective tissue found in the in- terior of the steak. Some judges objected to the square, flat steak portion and others stated this method of cutting showed good portion control. Flavor values were divided between those judges who thought the gravy too spicy and those who were of the opinion it was too bland. The average score in the initial test did not meet the acceptability mean score of 3.0. average initial test score appearance 2 5 color 3 O consistency and texture $.g flavor overall average 2.5 25 SWISS STEAK--Chef's Delight--George A. Hormel & Company Re-evaluated test. Modified instructions for reconstitu- tion of swiss steak follow: modified instructions 1. temper one or two insets in walk-in refrigerator at 35°F for 24-36 hours 2. portion the contents into a standard half counter inset pan 3. preheat oven to 375°F 4. leave pan uncovered and bake in oven for two hours. On the re-evaluation test and one replication the average re-evaluated test scores of the eight judges were identical to averaged initial test scores. average re-evaluated test scores appearance 2.5 color 3.0 consistency and texture 1.5 flavor 2.5 overall average 2.5 Swiss steak with an average palatability score in re- evaluation of 2.5 did not meet a mean acceptability score of 3.0 and consequently was judged unsatisfactory for Saint Marys Hospital food service. 26 The initial average palatability evaluations of five commercially prepared frozen entrees, chicken and noodles au gratin, macraoni and cheese, salisbury steak, stuffed pork chops and swiss steak, are summarized by quality characteristics in Exhibit 3. Exhibit 3.-—Initial - average palatability evaluations for five commercially prepared frozen entrees. Chicken Quality and Macaroni Stuffed character- noodles and Salisbury pork Swiss istics au gratin cheese steak chops steak Appearance 3.0 3.5 3.0 2.0 2.5 Color 3.0 3.5 3.0 2.0 3.0 Consistency- and texture 2.5 3.5 2.0 2.0 1.5 Flavor 2.0 3.0 2.0 2.0 2.5 Overall average 2.5 3.5 2.5 2.0 2.5 Figure 1 shows a comparison of average palatability evaluations for these entrees. Sensory Chicken and noodles Macaroni and scale au gratin cheese Salisbury steakEEj Stuffed pork chopst] Swiss steakfi] 4 __ __ _. 1_:fl_fi I+_____ + __ I 3+++ ITH‘“ +__I I __1_+ __ U+++~W HI+H+ ++ I + +IjJt 2+++++3 +++++ ++++ '+<——>+ +++++I +++++l +I++++ +++++ +++++ II+++I 1'+++++l +I+<~++ +I++I +++++ +++++I +++++‘ IQ++I +++++ +++++ +++++I r ' ' General Consistency accept- Appearance Color and texture Flavor ability Figure 1.--Comparison of initial — average palatability evaluations for five commercially prepared frozen entrees. 27 As shown in Exhibit 3 and Figure 1 quality of the five commercially prepared frozen entrees was below the accepted standard in one or more of four palatability characteristics (appearance, color, consistency and tex- ture, and flavor) when the entrees were evaluated through paired-stimuli with equivalent conventionally prepared entrees. Amerine et al. (2) states that appearance has the greatest initial influence as visual properties of se- lection. Appearance includes the size, shape, color and conformation of an item. Consistency is an oral tactile sensation, indicating a degree of firmness, density or. viscosity. The texture is perceived through the eyes and apprehended by the skin and muscle senses in the mouth. Texture is the roughness, smoothness and grainness of an item. Once the food has been tasted, color, consistency and texture are secondary to flavor. The most common com- plaint of the judges was an after-taste flavor probably due to preservatives and additives. Flavor is affected by the loss of volatile substances, carmelization of carbo- hydrates, melting and decomposition of fats and by decom- position of proteins. Flavor is considered by many as the immediate important contribution of food to customer and/or patient satisfaction. 28 The re-evaluated average palatability evaluations of five commercially prepared frozen entrees, chicken and noodles, macaroni and cheese, salisbury steak, stuffed pork chops, and swiss steak are summarized by quality characteristics in Exhibit 4. Exhibit 4.--Re-evaluated - average palatability evaluations for five commercially prepared frozen entrees. Chicken Quality and Macaroni Stuffed character- noodles and Salisbury pork Swiss istics au gratin cheese steak chops steak Appearance 3.0 3.5 3.0 2.5 2.5 Color 3.0 3.5 3.0 2.5 3.0 Consistency and texture 2.7 3.5 2.0 2.0 1.5 Flavor 2.0 3.0 2.0 2.0 2.5 Overall average 2.5 3.5 2.5 2.5 2.5 Figure 2 shows a comparison of re-evaluated average palatability evaluations of these entrees. Sensory Chicken and noodles Macaroni and scale au gratin cheese III Salisbury steakIEl Stuffed pork chopsEE] swiss steakCE] 4f __ r I V,_ IT __ I 3‘” +I+ TIT“ II I I _ _.I III+I++ +I+I‘fi+ TI AI 1‘ +I+++ 2"+I<—+I‘ +I<~++ +I++_ +I<~++ II++I +I+++ +I+++ +I+~>+ +I+++ +I+++ 10+I++I II+++ +I+++ II+++ II++I +I++I II++I II++I II++I II++I I General Consistency accept— Appearance Color and texture Flavor ability Figure 2.--Comparison of re-evaluated average palatability evaluations for five commercially prepared frozen entrees. 29 After modification of the directives, re-evaluation of the five test entrees showed no improvement in flavor. However, the judges discerned some changes in consistency and texture, color, and appearance. See Exhibit 4 and Figure 2. Of the five commercially prepared frozen en- trees tested during August and September 1970, only one entree, macaroni and cheese, with an overall average of 3.5 was judged acceptable for Saint Marys Hospital food service. Implications This exploratory study pointed to the essentiality of an on-going program for continuous evaluation of com- mercially prepared frozen entrees at Saint Marys Hospital. Processors are aware that food quality is not a fixed en— tity. Processors must consider the selection of raw product, production and holding of product and finally, the utilization of product by the consumer. Food scien- tists are working on improving quality and safety of present day consumer products. Through improved processing methods the institutional food manufacturers should have a more precise control of "quality" palatability character- istics: appearance, color, consistency and texture, and flavor. Frozen entrees rated non-acceptable in 1970 may well be improved during the next decade and be evaluated as acceptable to Saint Marys Hospital food service in 1971 or 1975 or 1980. BIBLIOGRAPHY 10. ll. 12. BIBLIOGRAPHY Aldrich, P. J. and Miller, G. A. Standardization of Recipes for Institutional Use. Circular bulletin 233 preparedPBy Michigan State University Agri- cultural Experiment Station East Lansing, 1963. Amerine, M. A.; Pangborn, R. M.; Roessler, E. B. Principles of Sensory Evaluation of Foods. New York: Academic Press, 1965. Blaker, G. G. "Development of a Generalized Food Man— agement Systems Concept" (unpublished Ph.D. Dis- sertation University of Wisconsin, 1967). Carnegie Commission. Higher Education and the Nation's Health. New York: McGraw-Hill, 1970. Department of Institution Administration. "Food Qual- ity Control in Volume Feeding Management," IA 800 Seminar, East Lansing, Michigan: Michigan State University June 18 - July 23, 1969. Faltermayer, E. K. "Better care at less cost without miracles," Fortune, January 1970 Vol. LXXI, No. l. Herron, R. "After 18 months of testing prepared en— trees, Michigan State urges standard package sizes," Frozen Food Age, May 1970 Vol. 18, No. 10. Herron, R. "Processors drag feet on standardization, ignore customers," Frozen Food Age, October 1970. "Into a demanding new decade," Fortune, January 1970 Vol. LXXI, NO. l. Janssen, P. Z. "Up-to-date recipes," Journal of The American Dietetics Association, 34:I33, 1958. Kotschevar, L. H.: McWilliams, M. Understandinngood. New York: John Wiley and Sons, Inc., 1969. Lundberg, D. E. and Kotschevar, L. H. Understanding Cooking. The University of Massachusetts, 1968. 3O 13. 14. 15. 16. 17. l8. 19. 20. 21. 22. 23. 24. 25. 31 Mecklin, J. M. "Hospitals need management even more than money," Fortune, January 1970 Vol. LXXI, No. l. Meyers, H. B. "The medical industrial complex," For- tune, January 1970 Vol. LXXI, No. 1. Michigan State University, Local Union No. 1585, Agreement Between Michigan State University-apd Local No. 1585, Council No. 7, AFSCME, AFL - CIO Euly 1,i1969. Miller, G. A. "Michigan Volume Feeding Establishment Survey" (unpublished Interim Report Part 1 Phase 1) Agricultural Experiment Station Project No. 737, Michigan State University, 1969. Murphy, Louis E. Personal Correspondence to Sister Mary Victor, August 1970. Parker, S. S.; May, T. and Ristic, R. "Fortune's fore- case for the next eighteen months," Fortune, Jan- uary 1970, Vol. LXXI, No. l. Patient's Guide to Mayo Clinic. Circular MC-lO75/R8 70 prepared by Mayo Clinic, Rochester, Minnesota, 1970. Report of the National Advisory Commission on Health Manpower.. Vol. 1, Washington, D.C.: Uniiedi States Government Printing Office, November 1967. Report of the National Advisory Commission on Health Manpower. Vol. 11, Washington, D.C.: United States Government Printing Office, November 1967. Saint Marys Hospital, Local Union No. 21. Agreement Between Saint Marys Hospital and Hotel-Hospital- Restaurant and Tavern Employees Union Local No. 2i, April 23, 1970. ' "Saint Marys Internship on Hospital Dietetics," Saint Marys Hospital, Rochester, Minnesota, 1962—63. "This is Saint Marys," Saint Marys Hospital, Rochester, Minnesota, 1968. Wasyluka, R. G. "Newblood for tired hospitals," Harvard Business Review, September-October 1970, Vol. 48, No. 5. APPENDIX 32 Exhibit 5.--Processors of frozen entrees rated acceptable by Michigan State University food service managers, January 1 - July 1, 1970. Brand Name Processor Address Campbell's Campbell Campbell Soup Company Efficienc Soup Food Service Products Division Company 375 Memorial Drive Camden, New Jersey 08101 Chef's Grill Meats Grill Meats Incorporated Pantry Incorporated 1034 Hancock Street Sandusky, Ohio 44807 Durkee Durkee Food Durkee Food Service Service S.C.M. Corporation 900 Union Commerce Building Cleveland, Ohio 44115 Hormel Hormel George A. Hormel & Company Chefs' Post Office Box 800 Delight Austin, Minnesota 55912 Menu Maker Menu Maker Food Service Menu Maker Food Service Company Executive Post Office Box 18127 Company 3796 La Mar Memphis, Tennessee 38118 Sara Lee Sara Lee Sara Lee Food Service Division 500 Waukeegan Road Deerfield, Illinois 60015 Stouffer's Stouffer's Stouffer Foods Corporation Cleveland, Ohio 44115 33 Exhibit 6.--Quality evaluation for 37 frozen entrees from seven processing companies.* Menu Item Brand Name Quality Evaluation beef stew Sara Lee Stouffer's good product good product beef short ribs Hormel very good (expensive) beef tips in gravy Chef's Pantry good b.b.q. chicken Campbell's good flavor (small pieces) cabbage rolls Chef's Pantry good chicken and dumplings Hormel very good chicken and noodles au gratin Sara Lee plenty of chicken and cheese flavor chicken chop suey Menu Maker good chicken chow mein Campbell's good plenty of meat chili con carne Durkee pretty good corned beef brisket (cooked) Chef's Pantry very good corned beef round (cooked) Chef's Pantry very good *These entrees were rated acceptable by Michigan State University food service managers January 1 - July 1, 1970. Exhibit 6.--Continued. 34 Menu Item Brand Name Quality Evaluation creamed chipped beef Hormel good (sometimes too thin) escalloped chicken and noodles Stouffer's very good escalloped potatoes Hormel good flavor and ham (will thicken) haddock with lemon Durkee good butter lasagna Sara Lee very good Menu Maker good macaroni beef and tomatoes Stouffer's very good macaroni and cheese Stouffer's very good Campbell's strong cheese flavor meat balls in sour Hormel good cream meat loaf with Campbell's good tomato sauce pork chow mein Hormel very good pork loin boneless (cooked) Chef's Pantry good flavor pot roast of beef Sara Lee good (difficult to portion) 35 Exhibit 6.--Continued. Menu Item Brand Name Quality Evaluation roast sirloin tip Chef's Pantry real good (cooked) salisbury steak Campbell's very good shrimp creole Menu Maker very good sliced pork and Menu Maker good dressing sliced turkey and Menu Maker good dressing sloPpy joe Chef's Pantry good flavor Durkee good as a Coney sauce swiss steak Hormel good stuffed pork chops Hormel very good tuna noodle au gratin Sara Lee good flavor cheese topping veal and peppers Sara Lee real good flavor veal parmigianni Campbell's good veal poulette Chef's Pantry dressing good (stuffed veal) vegetable chop suey Menu Maker good IllIIlI'III III III I I III 'llllill'ulllllll 36 Exhibit 7.--Scorecard——evaluation form, Saint Marys Hos- pital, Rochester, Minnesota. Product Date SCORECARD GOALS SCORE WHY Perfect Good Fair Poor Appearance l—‘NWh x_‘ Color 4 Perfect 3 Good 2 Fair. U 1 Poor Consistency and texture 4 Perfect 3 Good ‘2 Fair 1 Poor Flavor 4 Perfect 3 Good 2§air 1 Poor Temperature 180-212°F 170-180°F 160-170°F 140-160°F 0-140°F Total How does this menu item compare with the conventionally» prepared entree? 37 Exhibit 8.--Recipe card F.84, Saint Marys Hospital, Roch- ester, Minnesota. Front of recipe card Size servings Servings Ingredients Procedure: Back of recipe card Check system Date Remarks Suggested changes Initial Saint Marys Hospital, Rochester, Minn. Recipe card F.84 lIIl'II.‘ I‘IIIiIII xi. 'fi-‘wm “'VU'SPII 3:37: UIQ LA .II SDII::; “III WI [CUNJJhLb ‘r‘fl‘fl \JI | \Jl B... r. [RSI LANSING, I‘IIICHIuAN Thesis'M.S. 1970 NOVACK, Sister Bernadette Mary Acceptability of Commercially Prepared Frozen Entrees In A I Hospital Food Service IllIIIIII'IIIIIIIIIIIIIll'IIIIIIIIIII'IIIIII'III 31293 02533 4701