2024
DOI: 10.3390/app14156797
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Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase

Sara Simunović,
Igor Tomasevic,
Vesna Ž. Djordjevic
et al.

Abstract: Intentions to purchase meat and repeat purchasing patterns will depend on the consumer’s perception of intrinsic and extrinsic quality cues. In order to discover consumers’ insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The res… Show more

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