Consumer-rated Quality Characteristics as Related to Purchase Intent of Fresh Pork |
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| Authors: | M S Brewer F K McKeith |
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| Affiliation: | Author Brewer is with the Dept. of Food Science &Human Nutrition, Univ. of Illinois, 399 Bevier Hall, 905 S. Goodwin Avenue, Urbana, IL 61801.;Author McKeith is associated with the Dept. of Animal Science, Univ. of Illinois. |
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| Abstract: | Consumers (n=556) rated pink color, wet/dry appearance, overall acceptability and purchase intent of normal, pale, soft and exudative (PSE), and dark, firm and dry (DFD) pork loin slices in PVC packages in five retail supermarkets. DFD samples appeared driest and PSE samples appeared wettest. Samples in the higher ranked two purchase intent categories appeared more wet than those in the lower three categories. The pinker PSE samples and all DFD samples were in the higher ranked purchase intent categories. Purchase intent generally paralleled overall acceptability; however, prediction equations indicated that wet/dry appearance, color and overall acceptability all contributed to purchase intent decision depending on muscle condition. |
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| Keywords: | consumer pork-quality PSE |
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