Troubleshooting & Modifying

The past week has involved a steady approach to the deadline of the final product. As the deadline quickly approaches, each group is making a final push to achieve the perfect product. The product that our group will present has already been decided. Therefore, our time and effort has been channeled toward the achievement of a solid, reliable method and formula for our Schnitzel Tender and beer cheese dip. Our goal this past week has been to maintain a level of consistency with the tenders that offers the best possible product to potential consumers. We have experimented with different methods of marination, such as vacuum tumbling and immersion marination. The vacuum tumbling technique is believed to be a practical and cost effective solution to increased flavor of the product. The immersion marination technique is time consuming and would decrease the appeal of the product from a production viewpoint.

Along with our final push to achieve the best product, three other groups are utilizing the same work area to make their decisions and improvements. The amount of work space is drastically reduced with four groups utilizing the kitchen at the same time. The necessary equipment is sometimes being used by another group for their product. Along with the equipment being occupied, the ingredients needed for the product are sometimes being used by other groups. These restrictions sometimes pose interruptions to the development process. Our group has managed to overcome these obstacles without major set-backs. The communication with other groups has been paramount. This has allowed us to plan our timeline for the day in the kitchen around the availability of the equipment needed. This has enabled us to reach our targets in a timely fashion. The space sometimes becomes cramped when working around several people. Our group has been able to avoid catastrophe in the kitchen by being observant of our surroundings before moving around the kitchen and consolidating the necessary materials in one central location. Our communication with other groups and among ourselves has allowed us to achieve maximum utilization of our time in the presence of a constricted work area.

One very important aspect of product development is sensory analysis. Sensory analysis is the first chance to receive feedback on the perception of the product by potential consumers. Our group has decided to provide two different styles of the Schnitzel Tenders for evaluation. We will provide one tender that has been cooked, frozen, and reheated in the oven before serving. The other tender will be battered, breaded, and fried before serving. Both tenders will be served with the beer cheese dip. The tenders will be evaluated with and without the complementation of the beer cheese. One strength that our group thinks will be reinforced by the sensory analysis is the crunchy texture that is offered by the pretzel breading. We feel that the color of the finished product will be widely accepted. The use of vacuum tumbling for the marination of the product is believed to greatly enhance the juiciness of the product. One tender will receive the vacuum tumbling marination and the other tender will receive immersion marination. We believe the juiciness that results from the vacuum tumbling will be popular amongst the sensory panel. One weakness that will be enhanced from the sensory analysis is the increased dryness of the product that results from reheating in the oven. The beer cheese might be poorly rated by some of the panel due to the unique flavor offered by the dip.

Our group has utilized chicken tenders that were purchased from the grocery store, along with tenders processed at our facilities. One concern that our group initially had was the difference between the fresh and frozen tenders, which were from our facilities. We were unsure how the breading would adhere to the previously frozen tenders. Our group has found that the quality of the product has not been noticeably altered by using different tenders. The product has achieved the desired coverage by the breading regardless of which tender was utilized. The product has also maintained a desired level of juiciness and final color. The source of the tender has not been a factor that affects the outcome of our product.

We are confident moving forward that we have chosen the best product for our goal of creating a product that is popular with consumers. Our group still has a few modifications that need to be decided upon and applied to the product; however, we have made great strides to achieve the best product and believe we are on the correct path. Our teamwork and communication has led us to achieve positive and efficient results. We are eager to proceed with the final stages of development of our product.