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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

Authors
Journal
Meat Science
0309-1740
Publisher
Elsevier
Publication Date
Volume
59
Issue
2
Identifiers
DOI: 10.1016/s0309-1740(01)00065-1
Keywords
  • Pork
  • Marbling
  • Consumer Acceptability
  • Quality Characteristics

Abstract

Abstract These studies evaluated whether consumers detect differences among pork loin chops with low (1.05% fat), medium (2.33%) and high (3.46%) amounts of marbling when visually evaluated, when prepared under controlled conditions, and when prepared at home. Highly marbled chops appeared lighter colored, less lean, had less acceptable appearance, and were less likely to be purchased than leaner chops; they were juicier, more tender, oily and flavorful than leaner chops. These results indicate a disparity between purchase intent based on visual evaluation, and quality attributes of the cooked product. When evaluated at home, consumers rated the chops they chose (40% low, 40% medium marbled) as more tender, juicy and flavorful than chops they evaluated “blind” on-site suggesting that additional factors have a significant impact on stated purchase intent.

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