Consumer Evaluation of Cultured Oysters
May 31, 2017
Oysters typically acquire their flavor from their growing environment and are frequently named after their harvest location. Consumers can expect variations in appearance, color, aroma, taste, and mouth-feel that influence preferences, value, and reputation. Sensory attributes and acceptability can make the difference in market success of Florida cultured oysters. Diploid and triploid oysters harvested from the UF demonstration site in Cedar Key were delivered under refrigerated conditions to the UF/IFAS Food Science and Human Nutrition Department in Gainesville on May 24, 2017 for evaluation under the guidance of Dr. Charles Sims. All rules pertaining to harvesting and handling of oysters,
