INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
An Analysis of Determinant Factors of Malaysian Consumers’  
Purchase Intention toward Heritage Food: A Case Study of Malaysia  
Tok Beef Rendang  
Mohd Faizul Hassan1*, Hafizol Abu Hassan2, Nor Asfarul Lail Azwan Haris2, Nor Maizura Ibrahim2,  
1Faculty of Business and Management, Universiti Teknologi MARA Caw Selangor, Puncak Alam  
Campus, 42300 Selangor, Malaysia  
2Langkawi Tourism Academy@Kolej Komuniti Langkawi,  
*Corresponding Author  
DOI: https://dx.doi.org/10.47772/IJRISS.2025.91100009  
Received: 07 November 2025; Accepted: 14 November 2025; Published: 27 November 2025  
ABSTRACTS  
This study investigates the determinants influencing Malaysian consumers’ purchase intention toward heritage  
food processed using retort ready-to-eat (RTE) technology, with a specific focus on Malaysia Tok Beef Rendang.  
As demand for convenient and culturally authentic food grows, retort technology offers a viable solution by  
ensuring extended shelf life, safety, and preservation of sensory quality. The research examines five key  
determinants—quality, price, technology, convenience, and intention to purchase—within the context of RTE  
heritage food consumption. Across-sectional quantitative method was employed using a structured questionnaire  
developed from established measurement items. A total of 150 prospective respondents assessed through Partial  
Least Squares Structural Equation Modelling (PLS-SEM) to evaluate relationships between determinants and  
purchase intention. Findings highlight that perceived quality, affordability, technological assurance, and  
convenience significantly shape consumers’ behavioural intention toward retort-processed heritage foods. The  
results underscore the potential of retort technology in sustaining Malaysia’s culinary heritage while aligning  
with modern lifestyle demands. The study provides meaningful insights for food manufacturers, policymakers,  
and gastronomy stakeholders on enhancing product acceptance, improving market strategies, and promoting  
Malaysian heritage dishes internationally through innovative food technology.  
Keywords: Malaysian Heritage Food, Retort ready-to-eat (RTE), perceived value, customer satisfaction,  
behavioural intention.  
INTRODUCTIONS  
Retort Ready-to-Eat (RTE) food technology uses thermal processing to ensure the safety and extended shelf life  
of food products that can be consumed without further preparation. This technology is particularly relevant in  
Malaysia, where demand for convenient, safe food options is growing amid rapid urbanisation and changing  
lifestyles.  
Malaysian Tok Beef Rendang, a traditional dish made from beef, coconut milk, and various spices, has been  
adapted for modern convenience through retort-ready-to-eat (RTE) food technology. This method ensures long-  
term storage, safety, and quality while maintaining the dish's traditional flavors. The Retort Processing involves  
Thermal Treatment, whereby food is subjected to heating within hermetically sealed containers, such as  
retortable pouches, to achieve sterilisation of both the food product and the container. This approach guarantees  
the elimination of microorganisms and prolongs the product's shelf life to exceeding one year at ambient  
temperatures. Retort-ready-to-eat technology effectively adapts traditional Malaysian Tok Beef Rendang for  
modern consumption, ensuring long shelf life, safety, and quality. This method preserves the dish's rich flavours  
and nutritional value, making it a convenient and reliable option for consumers.  
Page 102  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
Ready-to-Eat (RTE) foods have become increasingly popular due to their convenience, extended shelf life, and  
minimal preparation requirements. These foods are processed and packaged in a way that allows them to be  
consumed without further cooking or preparation, making them ideal for busy lifestyles and emergencies [1], [2]  
[3]. The retort process, a thermal sterilisation method, is a key technology in the production of RTE foods. This  
process involves sealing food in airtight containers and then heating them to high temperatures to destroy  
microorganisms and enzymes that could cause spoilage [4] [5]  
Retort processing is particularly beneficial for ensuring the safety and extending the shelf life of RTE foods. By  
using high temperatures, typically around 121°C, for a specified duration, the process effectively eliminates  
pathogenic microorganisms, including spores, which are resistant to other forms of sterilisation [4] [6]. This  
method is widely used for a variety of food products, including meats, vegetables, and traditional dishes, ensuring  
that they remain safe and palatable over extended periods [7].  
The application of retort technology to authentic Malay foods offers a unique opportunity to preserve and  
distribute traditional dishes while maintaining their quality and safety. Malay cuisine, known for its rich flavors  
and diverse ingredients, can benefit from the retort process by ensuring that dishes such as rendang, nasi lemak,  
and various curries retain their taste, texture, and nutritional value [8] [9]. The use of retort pouches, which are  
flexible and durable, allows for the efficient packaging and distribution of these foods, making them accessible  
to a wider audience [10]  
Objective  
The study aims to examine the factors of RTE’s food technology that influence the purchase intention of the  
products among Malaysian consumers. The study findings may improve RTE’s food technology regarding  
perceived value, customer satisfaction, and behavioural intention towards Malaysian heritage food. The study  
findings could help stakeholders of RTE’s food technology meet consumer preferences to enhance their business  
sustainability, improve Malaysian gastronomy products, and promote Malaysian heritage food internationality.  
Key Aspects of Retort RTE Food Technology  
Aspects  
Description  
Study  
Thermal  
Processing  
Retort processing uses thermal treatment to ensure the microbiological safety and [11][12]  
long-term storage of RTE foods. The food and containers are sterilised using steam or [13]  
pressurised hot water.  
Packaging  
Protecting food at high temperatures requires resealable bags made from layers of [11] [10]  
synthetic materials or aluminium foil. It takes less time to heat treat them and the  
sense quality is kept because they are good at conducting heat.  
Shelf Life Retort processing ensures commercial sterility, thereby prolonging product shelf life [14] [15]  
and Safety  
and preserving consumer safety. This method effectively prevents microbiological  
contamination and thereby ensures food safety during storage.  
Applications Retort technology is applied across a range of food products, including meat, cereals, [1] [16]  
fruits, vegetables, dairy, and pulses, rendering them convenient and ready-to-eat. [8]  
Consumer  
Retort-processed foods are typically favoured by consumers for their convenience, [16]  
Acceptance safety, and sustained quality during extended storage durations.  
Retort RTE food technology primarily revolves around thermal processing to ensure long-term storage and  
microbiological safety. The use of retortable pouches, which offer good thermal conductivity, is essential in this  
process. This technology not only extends the shelf life of RTE foods but also maintains their safety and sensory  
quality. Innovations such as the addition of hydrocolloids and antioxidants can further enhance the quality  
attributes of these foods. Proper hygiene practices during processing are crucial for ensuring better  
Page 103  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
microbiological quality. Retort technology is versatile, applicable to a wide range of food products, and generally  
well-accepted by consumers for its convenience and reliability.  
LITERATURE REVIEW  
The retort processing technology has been widely explored for its potential to extend the shelf life and ensure  
the safety of ready-to-eat (RTE) foods, including traditional Malay dishes. This technology involves thermal  
processing, which guarantees long-term storage at room temperature while maintaining the quality and  
microbiological safety of the food [11]. The use of retortable pouches, which are made from laminates of  
synthetic materials or aluminium foil with synthetic materials, is particularly advantageous due to their good  
thermal conductivity, reducing the required heat treatment time and retaining the sensory quality of the product.  
In the context of traditional Malay food, the application of modern technology, including retort processing, has  
been debated among professionals. However, it has been found that modern equipment can significantly benefit  
the preparation of traditional foods by reducing labour costs, easing food preparation, saving time, and ensuring  
standardisation in food management without compromising the authenticity of the dishes [17]. This is  
particularly relevant for the hotel industry in Malaysia, where large quantities of food need to be prepared  
efficiently while maintaining traditional flavors and authenticity  
Studies on various traditional foods have demonstrated the effectiveness of retort processing in enhancing shelf  
life and safety. For instance, the retort processing of "Ayam Taliwang" and "Sate Rembiga," traditional  
Indonesian meat-based dishes, showed that the foods met the requirements for distribution with extended shelf  
life and safety from microbial contamination [18]. Similarly, the development of RTE rice dishes, such as liwet  
rice substituted with corn analog rice, using retort processing has shown promising results in terms of  
physicochemical and organoleptic characteristics, making it suitable for emergency food supplies [8].  
The retort processing of traditional fermented foods, such as mandai, has also been explored. The canning of  
RTE mandai using thermal pasteurisation significantly improved its quality and safety, making it a viable option  
for commercial manufacturing [19]. Additionally, the development of RTE fish curry, such as tilapia fish curry,  
using retort processing has been successful in maintaining the nutritional value and sensory quality of the product  
over extended storage periods  
LITERATURE REVIEW  
Intention to purchase  
Intention to purchase RTE. The purchase intention for ready-to-eat (RTE) food is influenced by a variety of  
factors, which can be broadly categorised into intrinsic and extrinsic factors. The intention to purchase ready-to-  
eat (RTE) food is influenced by various factors, primarily driven by convenience and lifestyle changes. Studies  
indicate that convenience is a significant factor, especially among working individuals who lack time to prepare  
meals from scratch [20] [21] [22]. The Theory of Planned Behaviour has been applied to understand these  
Page 104  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
purchase intentions, highlighting that convenience is a significant factor in the decision-making process for RTE  
foods [21]. Additionally, the socio-demographic changes, such as urbanisation and increased earning potential,  
have also contributed to the growing preference for RTE foods [23]. To understand the intention to purchase  
Ready-to-Eat (RTE) food in Malaysia, it is essential to explore various factors influencing consumer behaviour.  
The convenience of RTE foods is a significant motivator for Malaysian consumers. Studies indicate that a  
substantial portion of consumers purchase RTE foods primarily for their convenience, with 47.3% of respondents  
in one study citing this as their main reason. Additionally, the frequency of RTE food consumption is notable,  
with 40.7% of respondents purchasing RTE foods more than twice a week. This high frequency of consumption  
underscores the importance of convenience in driving purchase intentions. Furthermore, the demographic  
characteristics of consumers, such as gender and education level, play a role in their food safety knowledge,  
which can influence their purchasing decisions [24]. Consumer perceptions and safety concerns also  
significantly impact the intention to purchase RTE foods. Astudy focusing on university students and employees  
in Kuala Lumpur found that 52% of respondents consumed RTE food two to four times a week, with lunch being  
the most common meal for RTE food consumption [25]  
Quality  
One of the most important aspects that determines whether or not consumers intend to buy ready-to-eat (RTE)  
foods is the quality of the product. The perceived quality significantly impacts purchasing intentions.  
Consumers frequently associate premium RTE foods with superior flavour, safety, and nutritional value [26]  
[27] [28] For example, a key factor in determining purchase intention is sensory appeal, which includes flavour,  
sight, and taste. The nutritional quality, encompassing health benefits and the availability of important nutrients,  
is a significant consideration. RTE foods with nutritional advantages are preferred by consumers who are  
becoming more health-conscious.  
H1: Quality of the product will significantly influence the intention to purchase RTE Foods  
Price  
The significance of pricing in the intention to purchase ready-to-eat (RTE) foods is well demonstrated in  
numerous studies. The price significantly affects customer behaviour and purchase intentions about RTE foods.  
Price is another critical determinant, with affordability being a major consideration for many consumers [29].  
On top of that, Price is a critical factor, with consumers often balancing cost against perceived value. Competitive  
pricing can positively influence purchase intentions [20] [30]. The price is an important consideration  
influencing the intention to purchase RTE foods. A study revealed that price constituted 79.9% of the variance  
in purchase intention, emphasising its significant impact [29]. In conclusion, price is one of the most important  
things that determines whether someone will buy RTE foods. Hence, this statement formulates the hypothesis  
that price significantly influences purchase intention  
H2: Price of the product will significantly influence the intention to purchase RTE Foods  
Technology  
The importance of retort technology in determining the intention to purchase ready-to-eat (RTE) foods is varied,  
involving factors such as food safety, quality, convenience, and consumer perception. Within the scope of this  
study, the technological component of concern is the retort processing technique. Technological Advancements  
were adapting to continuous innovation in retort processing, including the use of non-thermal sterilisation  
methods and improved packaging materials, which help maintain the nutritional and sensory quality of RTE  
foods while ensuring safety [4], [31]. These advancements address consumer concerns about the potential  
negative effects of thermal processing on food quality, thereby supporting a positive purchase intention. In  
conclusion, retort technology significantly impacts the purchasing intent for RTE foods by guaranteeing safety,  
extending shelf life, preserving quality, and providing convenience. These elements synergistically augment  
consumer trust and contentment, hence stimulating the market for RTE products. In addition, the hypothesis  
regarding the significance of technology in influencing the intention to purchase has been developed.  
Page 105  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
H3: Technology of the product will significantly influence the intention to purchase RTE Foods  
Convenience  
Convenience significantly impacts consumers' willingness to buy ready-to-eat (RTE) foods. The importance has  
been demonstrated by numerous studies that investigate the determinants influencing consumer intention about  
RTE foods. In terms of practicality and convenience, RTE foods' convenience is a key factor in consumers'  
intentions to buy, particularly those who are busy and don't have the time to make meals from scratch [20] [26].  
Retort packing significantly improves convenience by offering a ready-to-eat option that necessitates neither  
refrigeration nor extra preparation, rendering it exceptionally convenient for consumption on the move. in light  
of hectic lifestyles and time constraints, RTE foods are preferred by many customers because of their  
convenience, particularly by those who lead hectic lives and have demanding job schedules. Due to time  
constraints, RTE foods are a desirable alternative [20] [32]  
H4: Convenience of the product will significantly influence the intention to purchase RTE Foods  
METHODOLOGY  
A cross-sectional study gathered quantitative data on respondents' attitudes towards price, customer satisfaction,  
perceived value, and behavioural intention. The G*Power software was used to calculate the study sample size.  
The number of predictors was set as four (4), and the power analysis generated 150 the minimum sample size.  
The questionnaire consisted of two sections: Section A focuses on demographic information, while Section B  
focuses on consumer purchase intention and its determinants. The instrument was developed by first reviewing  
the literature. We adopted existing construct items from past studies to ensure the best possible item reliability  
and validity. All items were measured on a 5-point Likert scale (1 = ‘strongly disagree’ to 5 = ‘strongly agree’).  
With a convenience sampling approach  
Before the data was collected, the instrument and the items were validated and pre-tested. A pre-test is a  
procedure that will require responses and feedback from a small set of respondents from the population. For face  
validity, the constructs and the items were checked and examined by three faculty members who were experts in  
the field. The procedure was performed as a strategy to ensure each item represents the meaning of the construct,  
to indicate the research content was related to the dimensions and variables, and to ensure no bias on this research  
initiative was presented. To examine the measurement and structural models, we followed the Anderson and  
Gerbing (1988) guideline and used SmartPLS version 4 for partial least square (PLS) modelling. The method is  
highly appropriate for theory building, hypothesis testing, and predicting the determinants (Hair et al., 2017).  
PLS modelling is an acceptable method that can accommodate a smaller sample size without a normality  
assumption (Chin et al., 2003).  
The measurement items were tested for both convergent and discriminant validity. The results of the reliability  
convergent validity analyses are presented. The indicator loadings, composite reliability (CR) , and average  
variance extracted (AVE) assessed the convergent validity. The loadings for all reflective items exceeded the  
recommended value of 0.600. The CR values exceeded the minimum value of 0.700, and the AVE exceeded  
0.500 for all constructs (Hair et al., 2017). Thus, some evidence indicates an adequate convergent validity of the  
measurement model  
CONCLUSION  
The demand for RTE foods is driven by the need for convenience, especially among urban populations with busy  
lifestyles. The ability to quickly prepare and consume a meal without extensive cooking aligns well with modern  
consumer preferences [3]. Moreover, the growing interest in traditional and ethnic foods presents a significant  
market opportunity for authentic Malay RTE products. By leveraging retort technology, food manufacturers can  
offer high-quality, safe, and convenient options that cater to both local and international markets [9]. Retort  
Ready-to-Eat (RTE) food technology represents a significant advancement in food processing, offering a reliable  
method to preserve the safety, quality, and convenience of traditional dishes. For authentic Malay foods, this  
technology provides an excellent means to maintain the rich culinary heritage while meeting the demands of  
Page 106  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
modern consumers. Continuous innovation and optimisation in retort processing and packaging will further  
enhance the appeal and market potential of these traditional foods, ensuring their place in the global RTE food  
market.  
REFERENCES  
1. H. N. Mishra, P. Kumar, and A. Singh, “Recent advances in ready-to-eat food technology,” 2024.  
2. D. Jaroni, S. Ravishankar, and V. Juneja, “Microbiology of ready-to-eat foods,” in Ready-to-Eat Foods:  
Microbial Concerns and Control Measures, 2010, pp. 1–59.  
3. C. G. Dalbhagat and R. M. Shukla, “Ready-to-Eat Foods and Mechanization Novelties: Mechanization  
Upgradation in RTE Equipment,” in Recent Advances in Ready-to-Eat Food Technology, 2024, pp. 1–  
19.  
4. D. Syukri et al., “Trends and Innovations in Sterilization of Ready-to-Eat Food Products: Challenges and  
Future Directions,” Online J. Biol. Sci., vol. 25, no. 2, pp. 373–382, 2025, doi:  
10.3844/ojbsci.2025.373.382.  
5. S. Adil, A. Bihola, A. Singh, M. Raziuddin, and N. Shinde, “Thermal Processing of RTE Foods: Process  
Design and Quality Aspect,” in Recent Advances in Ready-to-Eat Food Technology, 2024, pp. 20–34.  
6. K. Muzzafar, T. Amin, and S. V Bhat, “Microbial analysis of street-vended and retort processed ready-  
to-eat foods available in the markets of Kashmir Valley, India,” J. Pure Appl. Microbiol., vol. 8, no. 4,  
pp. 3101–3105, 2014, [Online]. Available: https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
84908212797&partnerID=40&md5=310b50734c929d4f17b373a94f6a7842.  
7. J. Jiang and Y. L. Xiong, “Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle  
Foods: An Updated Review,” Crit. Rev. Food Sci. Nutr., vol. 55, no. 13, pp. 1886–1901, 2015, doi:  
10.1080/10408398.2012.732624.  
8. M. Rubby, R. Oktarina, and W. Amrinola, “Development of ready-to-eat (RTE) liwet rice with corn  
analog rice substitution as an alternative food in emergency conditions,” in IOP Conference Series: Earth  
and Environmental Science, 2023, vol. 1169, no. 1, doi: 10.1088/1755-1315/1169/1/012099.  
9. Y. Cheenkaew, W. Panpipat, and M. Chaijan, “Southern-style Pad Thai sauce: From traditional culinary  
treat to convenience food in retortable pouches,” PLoS One, vol. 15, no. 5, 2020, doi:  
10.1371/journal.pone.0233391.  
10. C. S. Yoon, S. I. Hong, A. R. Cho, H. S. Lee, H. W. Park, and K. T. Lee, “Analysis of the causes of  
deformation of packaging materials used for ready-to-eat foods after microwave heating,” Korean J. Food  
Sci. Technol., vol. 47, no. 1, pp. 63–69, 2015, doi: 10.9721/KJFST.2015.47.1.63.  
11. A. Ruzaike, S. Muizniece-Brasava, K. Kovalenko, and A. Aboltins, “Development of mathematical  
model for calculation of thermal treatment regimes of potato products packed in soft retortable pouches,”  
in Engineering for Rural Development, 2016, vol. 2016-January, pp. 675–680, [Online]. Available:  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84976566643&partnerID=40&md5=  
88d39f5c025d4bd357a29b504210188c.  
12. G. J. Fleischman, “Regulatory issues,” in Ohmic Heating in Food Processing, 2014, pp. 487–494.  
13. V. Abhishek et al., “Development of retort process for ready-to-eat (RTE) Soy-peas curry as a meat  
alternative in multilayer flexible retort pouches,” Int. Food Res. J., vol. 21, no. 4, pp. 1553–1558, 2014,  
[Online].  
Available:  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
84906953699&partnerID=40&md5=b4db2e6022f4b7ab87641e5c4165ed0a.  
14. N. Nasrulloh, I. Fatmawati, and R. E. S. Mochni, “Safety and Quality of Complementary Food (MPASI)  
as Disaster Emergency Rations Using Retort Pouch Packaging Technology,” Amerta Nutr., vol. 8, no.  
3SP, pp. 200–207, 2024, doi: 10.20473/amnt.v8i3SP.2024.200-207.  
15. K. Dhanapal et al., “Quality of ready to serve tilapia fish curry with PUFA in retortable pouches,” J. Food  
Sci., vol. 75, no. 7, pp. S348–S354, 2010, doi: 10.1111/j.1750-3841.2010.01762.x.  
16. H. Husaini, M. Z. M. Nor, R. A. Talib, N. Z. N. Hasnan, M. H. Hamzah, and J. M. Jusoh, “From tradition  
to convenience: using sausage technology to bring Malaysian banana-based dessert to the masses,” Food  
Res., vol. 9, pp. 12–19, 2025, doi: 10.26656/fr.2017.9(S1).012.  
17. N. A. Ismail, M. A. N. Noor Fazamimah, O. Mohhidin, and M. S. A. Karim, “Preserving authenticity of  
the malay traditional food in hotel industry: Is it possible with modern cooking technology?,” Adv.  
Environ.  
Biol.,  
vol.  
9,  
no.  
23,  
pp.  
160–163,  
2015,  
[Online].  
Available:  
Page 107  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85063822102&partnerID=40&md5=cd7ccbb0ea026db8027d2faeeaaf7c65.  
18. A. Nurhikmat, A. Kusumaningrum, R. Z. Amdani, N. Siswanto, M. Kobarsih, and A. H. Dameswari,  
“Characteristics of Indonesian traditional food ‘ayam Taliwang’ and ‘sate Rembiga’ packed by retort  
process: F0- Value, metal contamination and microbial analysis,” in IOP Conference Series: Earth and  
Environmental Science, 2024, vol. 1377, no. 1, doi: 10.1088/1755-1315/1377/1/012043.  
19. I. D. G. P. Prabawa, E. H. Purnomo, and D. N. Faridah, “Canning of mandai, traditional fermented food  
from Indonesia, using thermal pasteurization,” J. Food Process. Preserv., vol. 46, no. 11, 2022, doi:  
10.1111/jfpp.17137.  
20. S. Bansal, S. Bhardwaj, and D. K. Agarwal, “Key drivers of consumers’ preference for purchasing ready-  
to-eat food products: a study of Delhi-NCR,” Int. J. Serv. Econ. Manag., vol. 16, no. 3, pp. 232–252,  
2025, doi: 10.1504/IJSEM.2025.146245.  
21. Y. Funde and A. Shrivastava, “Exploring Factors Driving the Choice of Frozen Food in the Indian  
Market,” SCMS J. Indian Manag., vol. 20, no. 3, pp. 57–69, 2023, [Online]. Available:  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85190406926&partnerID=40&md5=57250b81c0183696ba43dcf91ef42046.  
22. S. Sen, N. Antara, and S. Sen, “Factors influencing consumers’ to Take Ready-made Frozen Food,” Curr.  
Psychol., vol. 40, no. 6, pp. 2634–2643, 2021, doi: 10.1007/s12144-019-00201-4.  
23. M. Raziuddin, S. Adil, A. Singh, A. Bhosale, and V. Kele, “RTE Production and Consumption: Statistics  
at a Glance,” in Recent Advances in Ready-to-Eat Food Technology, 2024, pp. 85–91.  
24. A. C. S. Anusha, R. Tunung, C. Kavita, A. Ribka, and M. Chandrika, “Ready-to-eat food consumption  
practices, food safety knowledge and relation to gender and education level of consumers in Kuala  
Lumpur, Malaysia,” Food Res., vol. 4, no. 5, pp. 1537–1544, 2020, doi: 10.26656/fr.2017.4(5).037.  
25. R. S. Basurra, R. Tunung, C. Kavita, A. Ribka, M. Chandrika, and A. Ubong, “Consumption practices  
and perception of ready-to-eat food among university students and employees in Kuala Lumpur,  
Malaysia,” Food Res., vol. 5, no. 1, pp. 246–251, 2021, doi: 10.26656/fr.2017.5(1).357.  
26. S. K. Roy and A. Khatun, “Influencing factors for ready-to-cook food purchase intentions: a two-stage  
approach,” SN Bus. Econ., vol. 4, no. 1, 2024, doi: 10.1007/s43546-023-00611-4.  
27. T. W. Yap, “Facebook Marketplace: The Mediating Effect of Perceived Quality to Image Quality and  
Purchase Intention,” DLSU Bus. Econ. Rev., vol. 33, no. 2, pp. 148–162, 2024, [Online]. Available:  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85191186792&partnerID=40&md5=418a6abc39ba240e98c501eda2d1038a.  
28. H. Imtiyaz, P. Soni, and V. Yukongdi, “Role of sensory appeal, nutritional quality, safety, and health  
determinants on convenience food choice in an academic environment,” Foods, vol. 10, no. 2, 2021, doi:  
10.3390/foods10020345.  
29. E. Selvarathinam, “Effect of price on the purchase intention of customers towards readymade food  
stuffs,” Int. J. Sci. Technol. Res., vol. 9, no. 4, pp. 3238–3239, 2020, [Online]. Available:  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85083488953&partnerID=40&md5=a08b53b5305d4fb149cf431729fa167f.  
30. J. Zhang and I. Rudnák, “EVALUATION OF THE FACTORS AFFECTING CONSUMERS’  
PURCHASES OF FRESH FOOD ONLINE FROM CHINA AND HUNGARY,” Int. J. Ebus.  
eGovernment Stud., vol. 15, no. 2, pp. 212–230, 2023, doi: 10.34109/ijebeg.2023150211.  
31. L. Thomas, K. Cichy, and J. Swada, “Evaluation of Cooking Time and Impact of Retort Processing,  
Packaging Material, and Calcium Chloride Additive on Pulse (Phaseolus vulgaris, Phaseolus coccineus,  
and Cicer arietinum) Quality Attributes,” J. Food Process. Preserv., vol. 2025, no. 1, 2025, doi:  
10.1155/jfpp/1164668.  
32. H. Imtiyaz, P. Soni, and V. Yukongdi, “Assessing the Consumers’ Purchase Intention and Consumption  
of Convenience Food in Emerging Economy: The Role of Physical Determinants,” SAGE Open, vol. 13,  
no. 1, 2023, doi: 10.1177/21582440221148434.  
33. Abhishek, V., Kumar, R., George, J., Nataraju, S., Lakshmana, J. H., Kathiravan, T., Madhukar, N., &  
Nadanasabapathi, S. (2014). Development of retort process for ready-to-eat (RTE) Soy-peas curry as a  
meat alternative in multilayer flexible retort pouches. International Food Research Journal, 21(4), 1553–  
1558.  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
84906953699&partnerID=40&md5=b4db2e6022f4b7ab87641e5c4165ed0a  
Page 108  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
34. Adil, S., Bihola, A., Singh, A., Raziuddin, M., & Shinde, N. (2024). Thermal Processing of RTE Foods:  
Process Design and Quality Aspect. In Recent Advances in Ready-to-Eat Food Technology (pp. 20–34).  
https://doi.org/10.1201/9781032622408-2  
35. Anusha, A. C. S., Tunung, R., Kavita, C., Ribka, A., & Chandrika, M. (2020). Ready-to-eat food  
consumption practices, food safety knowledge and relation to gender and education level of consumers  
in Kuala Lumpur, Malaysia. Food Research, 4(5), 1537–1544. https://doi.org/10.26656/fr.2017.4(5).037  
36. Bansal, S., Bhardwaj, S., & Agarwal, D. K. (2025). Key drivers of consumers’ preference for purchasing  
ready-to-eat food products: a study of Delhi-NCR. International Journal of Services, Economics and  
Management, 16(3), 232–252. https://doi.org/10.1504/IJSEM.2025.146245  
37. Basurra, R. S., Tunung, R., Kavita, C., Ribka, A., Chandrika, M., & Ubong, A. (2021). Consumption  
practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur,  
Malaysia. Food Research, 5(1), 246–251. https://doi.org/10.26656/fr.2017.5(1).357  
38. Cheenkaew, Y., Panpipat, W., & Chaijan, M. (2020). Southern-style Pad Thai sauce: From traditional  
culinary treat to convenience food in retortable pouches. PLoS ONE, 15(5).  
https://doi.org/10.1371/journal.pone.0233391  
39. Dalbhagat, C. G., & Shukla, R. M. (2024). Ready-to-Eat Foods and Mechanization Novelties:  
Mechanization Upgradation in RTE Equipment. In Recent Advances in Ready-to-Eat Food Technology  
(pp. 1–19). https://doi.org/10.1201/9781032622408-1  
40. Dhanapal, K., Reddy, G. V. S., Nayak, B. B., Basu, S., Shashidhar, K., Venkateshwarlu, G., & Chouksey,  
M. K. (2010). Quality of ready to serve tilapia fish curry with PUFA in retortable pouches. Journal of  
Food Science, 75(7), S348–S354. https://doi.org/10.1111/j.1750-3841.2010.01762.x  
41. Fleischman, G. J. (2014). Regulatory issues. In Ohmic Heating in Food Processing (pp. 487–494).  
https://doi.org/10.1201/b16605  
42. Funde, Y., & Shrivastava, A. (2023). Exploring Factors Driving the Choice of Frozen Food in the Indian  
Market.  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85190406926&partnerID=40&md5=57250b81c0183696ba43dcf91ef42046  
SCMS  
Journal  
of  
Indian  
Management,  
20(3),  
57–69.  
43. Husaini, H., Nor, M. Z. M., Talib, R. A., Hasnan, N. Z. N., Hamzah, M. H., & Jusoh, J. M. (2025). From  
tradition to convenience: using sausage technology to bring Malaysian banana-based dessert to the  
masses. Food Research, 9, 12–19. https://doi.org/10.26656/fr.2017.9(S1).012  
44. Imtiyaz, H., Soni, P., & Yukongdi, V. (2021). Role of sensory appeal, nutritional quality, safety, and  
health determinants on convenience food choice in an academic environment. Foods, 10(2).  
https://doi.org/10.3390/foods10020345  
45. Imtiyaz, H., Soni, P., & Yukongdi, V. (2023). Assessing the Consumers’ Purchase Intention and  
Consumption of Convenience Food in Emerging Economy: The Role of Physical Determinants. SAGE  
Open, 13(1). https://doi.org/10.1177/21582440221148434  
46. Ismail, N. A., N. Noor Fazamimah, M. A., Mohhidin, O., & Karim, M. S. A. (2015). Preserving  
authenticity of the malay traditional food in hotel industry: Is it possible with modern cooking  
technology? Advances in Environmental Biology, 9(23), 160–163. https://www.scopus.com/inward/  
record.uri?eid=2-s2.0-85063822102&partnerID=40&md5=cd7ccbb0ea026db8027d2faeeaaf7c65  
47. Jaroni, D., Ravishankar, S., & Juneja, V. (2010). Microbiology of ready-to-eat foods. In Ready-to-Eat  
Foods: Microbial Concerns and Control Measures (pp. 1–59). https://doi.org/10.1201/EBK1420068627  
48. Jiang, J., & Xiong, Y. L. (2015). Technologies and Mechanisms for Safety Control of Ready-to-eat  
Muscle Foods: An Updated Review. Critical Reviews in Food Science and Nutrition, 55(13), 1886–1901.  
https://doi.org/10.1080/10408398.2012.732624  
49. Mishra, H. N., Kumar, P., & Singh, A. (2024). Recent advances in ready-to-eat food technology.  
50. Muzzafar, K., Amin, T., & Bhat, S. V. (2014). Microbial analysis of street-vended and retort processed  
ready-to-eat foods available in the markets of Kashmir Valley, India. Journal of Pure and Applied  
Microbiology,  
8(4),  
3101–3105.  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
84908212797&partnerID=40&md5=310b50734c929d4f17b373a94f6a7842  
51. Nasrulloh, N., Fatmawati, I., & Mochni, R. E. S. (2024). Safety and Quality of Complementary Food  
(MPASI) as Disaster Emergency Rations Using Retort Pouch Packaging Technology. Amerta Nutrition,  
8(3SP), 200–207. https://doi.org/10.20473/amnt.v8i3SP.2024.200-207  
52. Nurhikmat, A., Kusumaningrum, A., Amdani, R. Z., Siswanto, N., Kobarsih, M., & Dameswari, A. H.  
Page 109  
www.rsisinternational.org  
INTERNATIONAL JOURNAL OF RESEARCH AND INNOVATION IN SOCIAL SCIENCE (IJRISS)  
ISSN No. 2454-6186 | DOI: 10.47772/IJRISS | Volume IX Issue XI November 2025  
(2024). Characteristics of Indonesian traditional food “ayam Taliwang” and “sate Rembiga” packed by  
retort process: F0- Value, metal contamination and microbial analysis. IOP Conference Series: Earth and  
Environmental Science, 1377(1). https://doi.org/10.1088/1755-1315/1377/1/012043  
53. Prabawa, I. D. G. P., Purnomo, E. H., & Faridah, D. N. (2022). Canning of mandai, traditional fermented  
food from Indonesia, using thermal pasteurization. Journal of Food Processing and Preservation, 46(11).  
https://doi.org/10.1111/jfpp.17137  
54. Raziuddin, M., Adil, S., Singh, A., Bhosale, A., & Kele, V. (2024). RTE Production and Consumption:  
Statistics at a Glance. In Recent Advances in Ready-to-Eat Food Technology (pp. 85–91).  
https://doi.org/10.1201/9781032622408-6  
55. Roy, S. K., & Khatun, A. (2024). Influencing factors for ready-to-cook food purchase intentions: a two-  
stage approach. SN Business and Economics, 4(1). https://doi.org/10.1007/s43546-023-00611-4  
56. Rubby, M., Oktarina, R., & Amrinola, W. (2023). Development of ready-to-eat (RTE) liwet rice with  
corn analog rice substitution as an alternative food in emergency conditions. IOP Conference Series:  
Earth and Environmental Science, 1169(1). https://doi.org/10.1088/1755-1315/1169/1/012099  
57. Ruzaike, A., Muizniece-Brasava, S., Kovalenko, K., & Aboltins, A. (2016). Development of  
mathematical model for calculation of thermal treatment regimes of potato products packed in soft  
retortable pouches. Engineering for Rural Development, 2016-January, 675–680. https://www.  
scopus.com/inward/record.uri?eid=2-s2.0-84976566643&partnerID=40&md5=  
88d39f5c025d4bd357a29b504210188c  
58. Selvarathinam, E. (2020). Effect of price on the purchase intention of customers towards readymade food  
stuffs. International Journal of Scientific and Technology Research, 9(4), 3238–3239.  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85083488953&partnerID=40&md5=a08b53b5305d4fb149cf431729fa167f  
59. Sen, S., Antara, N., & Sen, S. (2021). Factors influencing consumers’ to Take Ready-made Frozen Food.  
Current Psychology, 40(6), 2634–2643. https://doi.org/10.1007/s12144-019-00201-4  
60. Syukri, D., Fiana, R. M., Primalita, R., Aisyah, Q., Sukma, H. H., Azzahra, Y., Tarumiyo, A. A., &  
Dermawan, D. (2025). Trends and Innovations in Sterilization of Ready-to-Eat Food Products:  
Challenges and Future Directions. OnLine Journal of Biological Sciences, 25(2), 373–382.  
https://doi.org/10.3844/ojbsci.2025.373.382  
61. Thomas, L., Cichy, K., & Swada, J. (2025). Evaluation of Cooking Time and Impact of Retort Processing,  
Packaging Material, and Calcium Chloride Additive on Pulse (Phaseolus vulgaris, Phaseolus coccineus,  
and Cicer arietinum) Quality Attributes. Journal of Food Processing and Preservation, 2025(1).  
https://doi.org/10.1155/jfpp/1164668  
62. Yap, T. W. (2024). Facebook Marketplace: The Mediating Effect of Perceived Quality to Image Quality  
and Purchase Intention. DLSU Business and Economics Review, 33(2), 148–162.  
https://www.scopus.com/inward/record.uri?eid=2-s2.0-  
85191186792&partnerID=40&md5=418a6abc39ba240e98c501eda2d1038a  
63. Yoon, C. S., Hong, S. I., Cho, A. R., Lee, H. S., Park, H. W., & Lee, K. T. (2015). Analysis of the causes  
of deformation of packaging materials used for ready-to-eat foods after microwave heating. Korean  
Journal of Food Science and Technology, 47(1), 63–69. https://doi.org/10.9721/KJFST.2015.47.1.63  
64. Zhang, J., & Rudnák, I. (2023). EVALUATION OF THE FACTORS AFFECTING CONSUMERS’  
PURCHASES OF FRESH FOOD ONLINE FROM CHINA AND HUNGARY. International Journal of  
EBusiness and EGovernment Studies, 15(2), 212–230. https://doi.org/10.34109/ijebeg.2023150211  
Page 110  
www.rsisinternational.org