Journal
MEAT SCIENCE
Volume 91, Issue 4, Pages 448-453Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.02.030
Keywords
Consumers; Intramuscular fat; Marbling; Preferences; Segments; Sensory acceptability
Categories
Funding
- MICINN (Ministerio de Ciencia e Innovacion) [AGL2007-65898-C02-02]
- INIA (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria)
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Several reports show that intramuscular fat (IMF) and/or marbling affect the sensory acceptability of meat. The aim of the present work was to (1) investigate using Spanish consumers the eating and visual acceptability of pork with different levels of IMF, (2) understand more about this acceptability by studying segments of consumers and (3) determine which fresh pork characteristics are important at the point of purchase. Loin section (n = 40) were sorted into four IMF groups: 0.96 +/- 0.30% (G1), 2.11 +/- 0.07% (G2), 3.72 +/- 0.26% (G3), and 5.78 +/- 0.19% (G4). Consumers (n = 200) evaluated the acceptability, tenderness and juiciness of cooked loin chops from each IMF group and then ranked raw chops according to visual preference. Two groups of consumers - 'lean loin lovers' (55.5%) and 'marbled loin lovers' (44.5%) - were identified based on their visual preferences; however, according to their eating acceptability scores, all the consumers preferred loins with higher IMF levels. Accordingly, the minimum IMF content recommended to ensure a good taste is between 2.2% and 3.4%. (C) 2012 Elsevier Ltd. All rights reserved.
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