AnS 460/560 Laboratories
Report #2
Report due on or before Final Exam –
Suggested Format
I. Introduction (Why?)
Briefly review the results and conclusions from your first report to justify your decisions
on where to start in developing a new product. Why did you choose to make the product
as you did? What is your objective with this product? (Imagine yourself as working for
a major meat processor and not in AnS 460 anymore!)
II. Procedure (How?)
a. Describe your beginning ideas and formulations. Include your product formula
(ingredients, weights, etc.) and results. Describe changes made in later trials and
what you feel is important to making a quality product.
b. Outline your product process with all steps included. This section should be complete
such that someone else could use your report to make the product in the same way
you did.
III. Results (What happened?)
Describe the results of your product batches and the effects of each variation that you
tried. Include data to show differences i.e. sensory evaluation scores, etc. Include your
own observations of the formulation and the process steps. Was one particular step a
problem? Would things need to be done differently for a large-scale production such as
in a processing plant?
IV. Conclusions (What does it mean?)
a. Describe your assessment of the product at this point in its development and what it
might be after further development. Point out what is needed for further
improvement if that is appropriate.
b. Make a recommendation to your boss on what to do next. For example, you might
recommend further development (if so, what?) or test marketing (If so, describe what
you would try to do) Or you might recommend dropping the idea (If so, what are
some alternatives?)
V. Additional considerations (What’s next?)
Assume that you are going ahead with your product, regardless of your recommendation
above. To do so requires a package and a label. So:
a. Decide on how you would shape or size your product (links, patties, cooked, raw,
etc.) and describe a hypothetical package the way you would envision doing it (clear
film, paper box, etc.)
b. Design and include a label for your package. You can use your earlier commercial
samples as examples. Be sure to include all the necessary information; 1) proper
product name, 2) list of all ingredients in order of prominence, 3) name and address
of manufacturer, 4) inspection stamp, 5) net weight statement for the package (less
than 1 lb must be in ounces; 1 lb – 4 lbs must be dual i.e. oz (lbs) or lbs (oz), 6)
nutritional information – (you will have to estimate values!), 7) handling statement
i.e. “Keep Refrigerated” – if necessary. (See your commercial samples for relative
size of each item and where it is placed.)