Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus

The effect of meat appearance on consumers’ preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing behaviour. Consumers under the age of 35 years showed preferences for dark red, lean pork, while consumers aged 35 years and older preferred either dark or light red pork. Gender appeared to be an important selection factor as men showed an increased preference for dark red pork while women preferred the light red. Consumers who stated that they like pork for its taste (91%) preferred either dark or light red pork chops while those who like pork for reasons other than taste preferred dark red, lean pork. Urban consumers preferred light red, fatty pork chops while the rural consumers preferred the dark red pork chops.     

Consumer choice of pork chops in Taiwan

Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer.     

International preferences for pork appearance: II. Factors influencing consumer choice

The preference for pork varying in its fat cover, lean colour, marbling and drip differs among countries, but the influence of socio-demographic factors is unknown. In this study of 11,717 consumers from 22 countries, more than 80% of consumers liked pork, thought that pork quality was at least almost always good and either had not changed or had decreased their pork consumption recently. Pork was liked for a variety of reasons of which taste was cited most by consumers from all countries, except Korea, Taiwan and Yugoslavia where availability was most cited. Most socio-demographic factors and eating habits were related to choice, and mainly to choice of fat cover, but few factors were common across countries. Gender had the most consistent influence and in most, but not all, countries a greater proportion of women than men chose the leaner external fat cover but not the non-marbled pork.     

Effect of pig sex on consumer ratings for pork chops and bacon

The study was conducted to determine whether consumer acceptability of fresh and cured pork differed among gilt, intersex, cryptorchid, and intact male market pigs. Samples of chops and bacon from 12 animals of each sex were tested using 9-point hedonic scales for sensory characteristics. Androst-16-ene steroid levels, blood levels of testosterone and estrogen were determined, as was ‘taint’ by a fry test of fat. A significant sex effect for tenderness (P < 0·0092) and juiciness (P < 0·0095) resulted from chops of intact males being liked least. Low consumer ratings were usually texture related. Cryptorchid pigs varied most in eating characteristics being the only sex to exhibit significant differences for liking of aroma and flavour of chops. The few significant differences obtained for bacon were not related to those obtained for chops. Fry test and steroid levels were not related to liking with the exception of testosterone which reduced mean liking.     

Consumer preferences for pork chops with different levels of intramuscular fat

Pork chops with two different levels of intramuscular fat were distributed to consumers in the Dublin area for an in-home evaluation. Only regular pork consumers participated. The objective was to find out whether consumers perceived differences in the appearance and eating quality of the chops. Although an increase in the level of intramuscular fat may have a negative effect on appearance and ultimate purchase, consumers were no more likely to prefer the lower or the higher levels of intramuscular fat. It was also found that consumer ratings of the chops were not different for the important eating attributes of juicines, tenderness, and flavour. It was concluded that there would be no benefit in increasing the level of intramuscular fat to the upper limit available on the Dublin market, since consumer satisfaction in that market would not be increased.     

Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat

Pork loin chops of High, Intermediate and Low intramuscular fat were trimmed free of subcutaneous fat and then packaged and stored in polyvinyl chloride (PVC) film for 0-6 days or in high oxygen barrier (HOB) film for 0-28 days at 4°C ± 1°C. In general, marbling group had no (P > 0·05) effect on the aerobic plate count (APC) and did not result in major differences in the distribution of types in the microflora of pork loin chops. During storage, Pseudomonas spp. became dominant in the microflora of PVC-wrapped chops while Lactobacillus spp. became dominant in the microflora of chops stored in HOB film. Of the sensory characteristics examined, mean surface discoloration and mean overall appearance scores of chops of Low intramuscular fat stored in HOB film were usually lower (P < 0·05) than those of chops of Intermediate and High intramuscular fat. In contrast, marbling group usually had no significant effect on mean surface discoloration and mean overall appearance scores of chops packaged in PVC film.     

Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat

Pork loin chops with the subcutaneous fat attached, without subcutaneous fat and the subcutaneous fat that was removed from chops were packaged and stored at 4°C±1°C in polyvinyl chloride (PVC) film for 0-6 days or in high-oxygen barrier (HOB) film for 0-28 days. Aerobic plate counts (APCs) of lean and fat of intact chops packaged and stored in either PVC or HOB film did not differ (P>0·05) in most comparisons. The APCs of subcutaneous fat portions that were packaged and stored separately in HOB film often were higher than those of comparable fat samples of intact chops. There was no consistent pattern of differences in the microflora of lean and fat samples. Differences in mean scores for surface discoloration, off odor and overall appearance of intact chops and chops without subcutaneous fat usually were either not significant (P>0·05) or inconsistent. Lean color scores of chops with or without subcutaneous fat did not differ except that chops with the subcutaneous fat removed were rated higher than intact chops during the early periods of storage. Fat color of subcutaneous fat packaged and stored separately in HOB film was often rated higher (slightly whiter) than that of comparable fat of intact chops.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

调理猪排制品滚揉腌制工艺的优化

以猪背最长肌为原料,开发一种调理猪排制品,并先后采用单因素和L9(34)正交实验,以出品率和剪切力值为考察指标,对该调理猪排滚揉腌制工艺进行优化。结果表明:调理猪排制品的最佳滚揉腌制工艺条件为滚揉时间8h、滚揉机转速11r/min和腌制液添加量35%,采用该最佳滚揉腌制工艺条件生产加工的调理猪排出品率最高(83.57%),剪切力值最低(12.46N)。     

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

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.     

Testing for the RN(-) gene in retail pork chops

A random sample of pork chops were purchased from local retail outlets to determine if the frequency of the RN(-) phenotype could be roughly estimated by GP measurements in fresh raw pork products or by genotyping for the nearest DNA microsatellite markers. Glycolytic potential (GP) is the estimated sum of glycogen, the intermediate metabolites of glycogenolysis, and the end product, lactate. GP has been used to identify a genetic mutation known as the RN(-) or Hampshire gene. Currently, there is no genetic test for the RN(-) allele and flanking DNA microsatellite markers were not useful at predicting the RN(-) phenotype in the random samples. Excessively high GP was found in 25% of the samples which correlated with a significant (P>0.05) drop in pH (5.8 to 5.7), a paler (L* value; 54.1 to 57.5) more yellowish (b* value; 9.6 to 11.6) color, and an increased cooking loss (9 to 18%), typical of the RN(-) phenotype. A genetic test for skin colour in swine proved that the majority (79%) of high GP pork sampled were from phenotypically white pigs. Analysis of glucose levels in post-rigor samples may be useful in progeny testing for the RN gene until a true genetic marker can be identified.     

Linking intrinsic quality attributes of agricultural produce to revealed consumer preferences

The quality of agricultural produce, such as fruit and vegetables, is defined by grading criteria based on the assessment of primary product attributes determined at harvest. These quality measures, which characterize important end-product intrinsic attributes such as flavor and texture, are used by processors and retailers to differentiate retail products; hence they determine farm-gate and retail prices for each crop variety. Despite their importance, limited published research has systematically linked these attributes at harvest to consumer preference at retail level.In this article, we adopt a demand system, the Almost Ideal Demand Systems, to assess the effects of the intrinsic quality attributes on consumers’ purchase choices across six different quality grades that relate to 41 vegetable products sold by a leading United Kingdom (UK) retailer over a two year period. Findings suggest that consumers are both able to differentiate products based on the attributes determined at harvest and willing to pay a premium for these attributes. These findings are relevant to both industry and public health practitioners intending to maintain or expand demand for vegetables in the UK.     

Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet

Twelve percent high-oleic acid sunflower oil (HOSO) was included in a swine diet to increase the ratio of monounsaturated fatty acids to saturated fatty acids in pork chops and ground pork patties. Aerobic plate counts (APCs) of pork chops prepared from animals on control and HOSO diets did not differ (P >0·05) and no specific pattern of differences in the microflora of pork chops or ground pork patties could be attributed to diet. However, after 4 days of refrigerated storage, APCs of ground pork patties from animals fed the HOSO diet were lower (P<0·05) than those of comparable patties prepared from animals fed the control diet.     

Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO4, rapeseed oil and vitamin E

 Danish Landrace× Danish Yorkshire female pigs were fed either a standard diet or a standard diet enriched with 6% rapeseed oil and supplemented with increasing amounts of vitamin E (0, 100 or 200 mg all-rac-α-tocopheryl acetate/kg feed) and copper (0, 35 or 175 mg CuSO₄/kg feed), and the effect of dietary regimen on the oxidative stability of (1) frozen-stored raw pork chops packed in atmospheric air, (2) chill-stored pre-frozen pork chops packed in atmospheric air, and (3) freezer-stored, vacuum-packed pre-cooked sausages was investigated. The addition of 6% rapeseed oil did not influence the oxidative stability of the pork chops negatively, whereas the oxidative stability of a product such as the pre-cooked sausages (Danish dinner sausages) with a higher fat content (15%) decreased as a result of rapeseed oil feeding. Inclusion of rapeseed oil in the diets increased the amount of monounsaturated fatty acids and polyunsaturated fatty acids (PUFAs) in the meat and fat for the production of sausages at the expense of the content of the saturated fatty acids, and the higher content of PUFAs readily explains the decreased oxidative stability of the pre-cooked sausages. Feeding pigs 100 mg or 200 mg all-rac-α-tocopheryl acetate/kg feed significantly increased the oxidative stability of the pork chops and the detrimental effect of rapeseed oil observed in the pre-cooked sausages was effectively neutralised by both levels of vitamin E supplementation. Supplementation with copper did not affect the oxidative stability of any of the products. The presented results show that it is possible to produce pork products with a nutritionally improved fatty acid profile by inclusion of 6% rapeseed oil, without affecting the oxidative stability of the products negatively, through the protection provided by dietary vitamin E. Received: 23 March 1998 / Revised version: 28 May 1998     

Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops

The effect of oxidized corn oil and vitamin E (α-tocopheryl acetate) in pig diets on the oxidative stability of muscle lipids and on the surface colour characteristics of fresh and previously frozen pork chops in refrigerated storage was investigated. Lipid oxidation (TBARS values) and surface redness (Hunter 'a' values) were significantly influenced (P < 0·01) by dietary α-tocopheryl acetate levels but not by degree of oxidation of dietary corn oil. Lipid oxidation and colour deterioration during refrigerated storage were greater in previously frozen chops compared to fresh chops. TBARS values were lower and Hunter 'a' values higher in pork chops from pigs fed 100 and 200 mg α-tocopheryl acetate/kg diet compared to pigs fed 10 mg/kg diet after 2, 4, 6 and 8 days of refrigerated storage. Hunter 'a' values were significantly correlated (P < 0·01) with the logarithm of TBARS values. The results suggest that oxidation of myoglobin precedes oxidation of muscle lipids in pork chops stored at 4°C.     

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.     

Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops

The objective of this study was to evaluate the effects of pumping, cooking method and endpoint temperature on quality of fresh pork chops. The longissimus was removed from 30 paired pork sides. One side was pumped to 110% of original weight (0.4% phosphate, 0.4% salt+added water). Chops were cut (2.5 cm thick) then fried or grilled to 70 or 80 °C. As endpoint temperature increased from 70 to 80 °C, pork flavor increased (P<0.05) from 95 to 104 (on a 150 point scale) for pumped samples but remained constant in unpumped samples. Juiciness decreased when unpumped samples cooked to 80 °C (62) rather than 70 °C (78). Warner–Bratzler shear values were lower (P<0.05) in pumped chops than in unpumped controls. Pork flavor was higher and off-flavor was lower in fried chops. Pumping loins appears to enhance sensory attributes of chops even when cooked to abusive endpoint temperatures with limited detrimental effects on physical characteristics.