Consumer choices of pork chops: Results from two Canadian sites

Ngapo, T.M.; Fortin, J.; Aalhus, J. L.; Martin, Jilly

doi:10.1016/j.foodres.2010.01.018

Cited by 9 publications

(6 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…color and flavor) and extrinsic (e.g. price, origin, health claim, quality stamp, production and nutritional information) factors are also used to create expectations about the product's quality attributes (Menezes, Deliza, Cham, & Guinard, 2011;Ngapo, Fortin, Aalhus, & Martin, 2010). It has also been shown that the brand, price and health claims affect consumer's choice in a highly significant way (Ares, Giménez, & Deliza, 2010) as well as the nutritional and pleasure aspects (Ares, Giménez, & Gambaro, 2010).…”

Section: Consumer Testmentioning

confidence: 99%

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Cruz

Cadena

Faria

et al. 2012

Food Research International

View full text Add to dashboard Cite

a b s t r a c tThe feasibility of the parallel factors model (PARAFAC) as a modeling tool for consumer sensory acceptance data of complex food matrices was investigated. The attributes of aroma, flavor, taste, texture, and overall liking of probiotic and conventional yogurts were evaluated by 120 consumers using a 9-point hedonic hybrid scale. Six yogurt samples were used: three were prototypes supplemented with a glucose oxidase/glucose system, which is a potential oxygen scavenging system, and the other three were commercial yogurts. The yogurts supplemented with the glucose oxidase/glucose system presented similar sensory acceptance towards commercial probiotic and conventional yogurts (p > 0.05), besides having garnered lower mean scores for the sensory attributes. Appearance and overall liking were the most significant attributes for the first two components of the PARAFAC model. Finally, the advantage of using this method to explore the intrinsic nature of consumer sensory data is discussed and compared to principal component analysis (PCA).

show abstract

Section: Consumer Testmentioning

confidence: 99%

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Cruz

Cadena

Faria

et al. 2012

Food Research International

View full text Add to dashboard Cite

show abstract

“…Although several authors stated that consumers' preferences depend on several factors, such as tradition, religion, age, education, gender, income, etc. (Ngapo et al, 2010;Verbeke et al, 2010), other authors (Bernués et al, 2012;Ripoll et al, 2015) shown that sociodemographic variables and life-style variables, such as frequency of consumption, were less significant than intrinsic cues in the consumer global appraisal, which could explain the lack of sociodemographic variables effect on our results. Nevertheless, we have found that younger people were more disposed to buy enriched meat.…”

Section: Resultsmentioning

confidence: 52%

Vitamin D-enhanced pork meat consumers’ purchase intention: an exploratory case study in Spain

Doblado

Ripoll

2021

Braz. J. Food Technol.

View full text Add to dashboard Cite

This paper investigated if Spanish consumers would be willing to consume vitamin D-enhanced pork meat from animals fed on mushrooms treated with ultraviolet (UV) light. The questionnaire briefly explained the context of the study (vitamin D deficiency) and asked the consumers to choose answers with which they were most in agreement (non-enriched meat, enriched meat with synthetic vitamin D or enriched meat with vitamin D from UV-irradiated mushrooms). A survey was conducted to 400 non-vegan nor vegetarian consumers in Aragón (Spain) by direct invitation. Sampling was carried out in a random and stratified manner, by province, gender and age group using the Aragón population data for 2017 (INE). Some sociodemographic, health and consumption habit data were requested. Most consumers preferred non-enriched meat. Treatment with UV-irradiated mushrooms was rejected by most consumers, and the consumers who presented any willingness to buy meat enriched with UV-irradiated mushrooms were in the youngest age group.

show abstract

“…Regional differences in consumer preferences for pork color have been identified in South Korea (Cho et al., 2007) and Canada (Ngapo, 2017; Ngapo et al., 2010). Although dark‐colored pork was preferred overall, consumers from the Seoul region preferred light red meat, but those from Chunla‐do, Chungcheong‐do, and Kangwan‐do preferred dark red pork chops.…”

Section: Resultsmentioning

confidence: 99%

“…Likewise, Ngapo et al. (2010) were able to identify regional preferences within Canada. A larger proportion of consumers from the province of Alberta preferred dark red as compared to consumers from the province of Quebec, who mainly preferred light red pork.…”

Section: Resultsmentioning

confidence: 99%

Consumer preferences for the color of unprocessed animal foods

Altmann

Trinks

Mörlein

2023

Journal of Food Science

View full text Add to dashboard Cite

Consumer choices for food products are often based on appearance; one important aspect being product color. We systematically review the literature on consumer preferences for the color of raw beef, pork, poultry, bee honey, cow milk, and chicken eggs to inform future food technology and marketing research; a total of 40 studies were identified. Consumer preferences for pork color vary widely globally and can depend on other demographic factors. A trend toward light and bright beef was observed in six out of eight studies. A pink color was preferred in chicken by consumers in Northern Ireland and Brazil; muscle color uniformity was also related to higher acceptance. Contrarily, a diverse selection of honey colors is preferred; dark golden, yellow, and amber products were liked by consumers across the globe. One study observed a preference for white (over yellowish) milk. Worldwide, white and brown eggshells are preferred nearly equally with considerable differences between continents and regions. Our review highlights the heterogeneity of color preferences for animal products, worldwide; research methods should focus on quantifying colors associated with preferences so that food producers can accurately market their diverse products in regions with corresponding color preferences.

show abstract

Consumer choices of pork chops: Results from two Canadian sites

Cited by 9 publications

References 12 publications

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt

Vitamin D-enhanced pork meat consumers’ purchase intention: an exploratory case study in Spain

Consumer preferences for the color of unprocessed animal foods

Contact Info

Product

Resources

About