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

Fortomaris, P.; Arsenos, G.; Georgiadis, Michael C.; Banos, Georgios; Stamataris, C.; Zygoyiannis, D.

doi:10.1016/j.meatsci.2005.09.019

Cited by 36 publications

(25 citation statements)

References 17 publications

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“…Familiarity of the sample appearance was a critical determinant for the beverage preferences among the different cultures. Appearance has been shown to modify the expectations and actual liking of products (Fortomaris et al, 2006;Hurling & Shepherd, 2003). In this study, rice punch …”

Section: Discussionmentioning

confidence: 87%

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Chung

Kim

et al. 2012

Food Quality and Preference

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Section: Discussionmentioning

confidence: 87%

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Chung

Kim

et al. 2012

Food Quality and Preference

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“…Consumers also declared their greatest purchasing intent for the steaks packaged with carbon monoxide. Many previous studies on the factors affecting consumers' assessments of pork (Ngapo et al, 2004(Ngapo et al, , 2007Fortomaris et al, 2006) have indicated that color (light and dark red were most desired) was the most important factor determining a consumer's decision to purchase pork meat.…”

Section: Relationship Between the Instrumental Parameters And Consumementioning

confidence: 99%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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“…Although loin is considered as the most popular pork cut in many countries (Fortomaris et al, 2006) pork belly is still the popular portion in domestic pork market (Cho et al, 2007) and its value is high as twice of loin in Korea. It is hardly achieved the balance of consumption and production in retail cuts of pig in any country.…”

Section: Introductionmentioning

confidence: 99%

Genetic and phenotypic relationships of live body measurement traits and carcass traits in crossbred pigs of Korea

Do¹,

Park²,

Wasana³

et al. 2014

Korean Journal of Agricultural Science

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: This study presents the estimates of heritabilities of body measurement traits and carcass traits, and genetic and phenotypic correlations of those traits for crossbred pigs in Korea. Body and ultrasound (A mode: Piglog 105) measurements in 221 pigs including body weight, length, height and width, three back fat thickness at the points of 4th, 14th rib and chine bone, eye muscle area and lean meat percent were collected at the ages of 70, 145 and 180 days and then slaughtered to measure carcass weight, back fat, belly, collar butt, spare rib, picnic shoulder, hind leg, loin, tenderloin, lean meat yield and intramuscular rough fat content in loin. Genetic analysis was done using a multi-trait animal model. Heritabilties of the body measurements were ranged from 0.331 to 0.559 and three measurements of back fat thickness were also high as range varying from 0.402 to 0.475 for the ages of 145 and 180 days. However, eye muscle area was moderate (0.296) at the age of 180 days. Heritabilities of retail cut yields were also high as ranged from 0.387 to 0.474 and of IMF content in loin was 0.499. Heritabilities of the cut percent traits were ranged from 0.249 to 0.488. Important positive genetic and phenotypic correlations were noted for all carcass yield traits (0.298 to 0.875 and 0.432 to 0.922, respectively). IMF showed low negative genetic correlations with carcass yield traits, such as carcass weight, picnic shoulder, hind leg, loin, tenderloin and lean meat yield whereas low positive genetic correlations with back fat, belly, collar butt and spare rib. Loin, tenderloin and lean meat percent showed negative genetic correlations with carcass weight, back fat thickness, collar butt, spare rib and picnic shoulder percent. The four body measurements at the ages of 70, 145 and 180 days had positive genetic correlations with belly, shoulder butt, spare rib, picnic shoulder and hind leg percent, but negative genetic correlations were shown with loin and tenderloin percent except body measurements at 70 days. The results suggest that carcass yield are negatively correlated with intramuscular fat content, which is a major factor deciding pork quality and the yield of loin and tenderloin are not increased as much as increase in body size. However, the proportions of belly and collar butt are increased with the body size. In conclusion, selection strategy should be designed according to the preference on composition of carcass in each country.

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

Cited by 36 publications

References 17 publications

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Genetic and phenotypic relationships of live body measurement traits and carcass traits in crossbred pigs of Korea

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