title: Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics.
abstract: These studies evaluated whether consumers detect differences among pork loin chops with low (1.05% fat), medium (2.33%) and high (3.46%) amounts of marbling when visually evaluated, when prepared under controlled conditions, and when prepared at home. Highly marbled chops appeared lighter colored, less lean, had less acceptable appearance, and were less likely to be purchased than leaner chops; they were juicier, more tender, oily and flavorful than leaner chops. These results indicate a disparity between purchase intent based on visual evaluation, and quality attributes of the cooked product. When evaluated at home, consumers rated the chops they chose (40% low, 40% medium marbled) as more tender, juicy and flavorful than chops they evaluated "blind" on-site suggesting that additional factors have a significant impact on stated purchase intent.
authors: Department of Food Science and Human Nutrition, University of Illinois, 399 Bevier Hall, 905 S. Goodwin Avenue, Urbana, IL 61801, USA.
authors: M S
authors: MS
authors: Brewer
authors: L G
authors: LG
authors: Zhu
authors: F K
authors: FK
authors: McKeith