*3.1. HUT Evaluation*

3.1.1. Comparison of Results *n* = 50 vs. *n* = 71: Inclusion of Partners

As a way to enhance ecological validity of the study and test Hypothesis 2, the responses from 21 partners were collected, included and analyzed. The obtained results were compared to the responses of the 50 participants.

In comparing the consumer liking scores of the 50 participants with those of the 71 participants (50 participants + 21 partners), there were no significant differences in the liking scores for most of the tested sensory modalities (Tables 4 and 5). These results indicate that it is reasonable to include the responses collected from the 21 partners. To have a larger number of responses in a HUT increases the robustness and power of the observed results [30]. It was observed that in certain sensory modalities such as appearance (Table 5) the *p*-value decreased and moved closer to being significant. This result could indicate that it was possible to identify potential difference due to the storage time effect as the number of responses increased.

**Table 4.** Consumer liking responses and bids' values for jambalaya MAPS-processed meals and a control (cooked and frozen meals) as evaluated by 50 and by 71 participants.


Different letters within a column (a, b) indicate that the tested parameter mean value was different among processing methods *p* < 0.05 as determined by using Tukey's HSD. Mean values are collapsed over participants and storage time. Results range between 1 and 7 due to the use of a 7-point hedonic scale.

**Table 5.** Consumer liking responses and bid values for jambalaya meals as evaluated by 50 and by 71 participants, over a 12-week storage period.


Different letters within a column (a, b) indicate the mean value of the tested parameter was different across storage times at *p* < 0.05 as determined using Tukey's HSD. Mean values are collapsed over participants and processing method. Results range between 1 and 7 due to the use of a 7-point hedonic scale.

Two main effects were evaluated with the 71 collected responses. To test Hypothesis 1, the effect of the processing method (MAPS-processed and in chilled storage vs. control, cooked and frozen storage), the effect of the storage time, and their respective interaction on the consumer liking scores for the different sensory modalities were evaluated. The interaction was not significant for any of the sensory modalities; thus, the simple effects were analyzed.

The processing method (MAPS-processed vs. control) did not significantly influence the liking scores that the participants (*n* = 71) assigned to the different sensory attributes that were evaluated (Table 4). These results indicate that the acceptance of multiple sensory attributes was comparable between the MAPS-processed meals and the cooked and frozen (control) meals.

As shown in Table 5, when the storage time effect was evaluated, only flavor liking scores decreased significantly over time (*p* = 0.001, *n* = 71). Considering the meals were evaluated on a 7-point hedonic scale, the liking score for flavor ranged between like slightly and like moderately. For a multicomponent new RTE meal that rating level can be considered as an acceptable/good liking score. On a nine-point hedonic scale, a mean liking score of 7 (like moderately) is usually indicative of highly acceptable sensory quality [31].

The results obtained from the evaluation of the processing method and the storage time indicate the potential of MAPS processing to extend the shelf life of a complex RTE meal such as the jambalaya when stored at 2 ◦C. Given the increased consumption of RTE nowadays, the food industry is constantly looking for alternative processing techniques that allow for the extension of the shelf of RTE meals and do not require a freezing step. Freezing has been reported as an effective method to extend the shelf life of multiple food products including RTE meals; however, it is energy intensive, and it can affect the texturerelated characteristics when freeze-thawing occurs [32]. For this reason, the potential of MAPS-processing seems promising in the processing and conservation of RTE stored under refrigeration conditions.

A paucity of HUT studies have focused on the evaluation of RTE meals consumed in a home setting. A similar HUT study by Olsen et al., (2012) [13] determined that overall liking of the meal drives consumers' likelihood of buying healthy convenience meals. As in the present study, complex foods were evaluated. Two ready-to-heat meals with multiple components or different ingredients were assessed: (1) salmon fillets with raw vegetables (cauliflower, carrots, and green beans), precooked pasta and pasteurized cream and mushroom sauce; and (2) chicken breast fillets, with raw vegetables (cauliflower, carrots, and green beans), precooked white rice and pasteurized red bell pepper sauce. However, Olsen's results focused on drivers of overall liking including appearance, odor, amount of ingredients, and flavor. While these attributes were also considerations in our study, our study also focused on the effects of the processing method, storage time and the enhanced social environment in which the food was consumed along with the willingness to purchase of the product.
