DEVELOPMENT OF AN ACCEEPTABILITY CONSTRAINT FOR A LINEAR PROGRAMMING MODEL IN FOOD FORMULATION

Abstract

ABSTRACT. Control of a product's market acceptability can be a difficulty when using linear programming models in food formulation. The development of an acceptability constraint was demonstrated for a linear programming model used for the formulation of fresh turkey bratwurst, a coarse ground type sausage. Development was in two stages. First, an experimental design and in‐house panel determined quantitative relationships between the product's textural attributes and turkey meat ingredients. Second, the product toughness relationship was utilized to develop three formulations with different levels of toughness. These formulations were market tested using the acceptor set size as the measure of market acceptability. A relationship between product toughness and acceptor set size was determined, into which was substituted the toughness f (ingredients) relationship. This yielded acceptor set size as a f (ingredients) that was added to the least cost linear programming model in the form of an acceptability constraint.