title: Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.
abstract: The study evaluated the interactive and individual effects of fresh pork loin (n=679) ultimate pH (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBS), and four cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on consumer (n=2280) perception of eating quality (n=13,265 observations). Data were analyzed using ordered logistical regression. Predicted mean responses were consistently near or under five on the 1-8-point end-anchored scale, indicating a neutral perception of pork eating quality regardless of fresh quality or cooked temperature. Responses improved as IMF and pH increased and WBS decreased, whereas L* did not contribute significantly to variation in responses. Increasing IMF resulted in a very small incremental improvement in responses, but was of practical size only when comparing the least (1%) to the greatest (6%) levels. Loin pH and WBS were primary contributors to consumer perceptions, whereby an incremental increase in pH (0.20 unit) and decrease in WBS (4.9 N) resulted in a 4-5% reduction in the proportion of consumers rating pork as >or= 6 (favorable) on the 8-point scale. No interactions between quality and temperature effects were observed. Increased cooked temperature was negatively (P<0.05) associated with Overall-Like and Tenderness ratings, but the incremental effect was small. Juiciness-Like and Level responses decreased by 0.50 units as temperature increased across the range. Consumer responses favor pork with lower WBS, greater pH and IMF, and pork cooked to a lower temperature.
authors.affiliation: Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA. moeller.29@osu.edu
authors.forename: S J
authors.initials: SJ
authors.lastname: Moeller
authors.forename: R K
authors.initials: RK
authors.lastname: Miller
authors.forename: K K
authors.initials: KK
authors.lastname: Edwards
authors.forename: H N
authors.initials: HN
authors.lastname: Zerby
authors.forename: K E
authors.initials: KE
authors.lastname: Logan
authors.forename: T L
authors.initials: TL
authors.lastname: Aldredge
authors.forename: C A
authors.initials: CA
authors.lastname: Stahl
authors.forename: M
authors.initials: M
authors.lastname: Boggess
authors.forename: J M
authors.initials: JM
authors.lastname: Box-Steffensmeier
mesh_terms: D000328:Adult; D000818:Animals; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods; D004041:Dietary Fats / Q000032:analysis; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis / Q000191:economics; D008875:Middle Aged; D010465:Perception; D010858:Pigmentation; D011786:Quality Control; D033081:Shear Strength; D034421:Sus scrofa; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D014867:Water