Visual acceptability and consumer purchase intent of enhanced pork loin roasts

被引:32
作者
Brewer, MS
Jensen, J
Prestat, C
Zhu, LG
McKeith, FK
机构
[1] Univ Illinois, Dept Anim Sci, Urbana, IL 61801 USA
[2] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL 61801 USA
关键词
D O I
10.1111/j.1745-4573.2002.tb00320.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Pork loins were pumped to 0, 6, 12 or 18% over initial weight (0.4% sodium tripolyphosphate, 0.4% sodium chloride), and vacuum-packaged. In retail supermarkets, consumers (n = 196) evaluated acceptability of color, purge in the package, texture appearance, overall appearance acceptability, and purchase intent. Seventy percent of these consumers were 26 to 55 years of age; 70% were female; 70% consumed pork at least twice per month, usually at home (> 88%). More than 36% of the consumers would purchase "enhanced" pork, but expressed concern about ingredients on the label: phosphate (60%), salt (74%), and water (26%). Based on visual evaluation, 57% of the consumers "probably" or "definitely would buy" the unpumped product. The percentage of consumers rating loins in the higher two purchase intent categories decreased as pump level increased from 57% for 0% pump to 46% for 18% pump. Percentages of the ratings falling in the higher two categories for acceptability of liquid in the package decreased from 58% for 0% pump to 42% for 6% pump, and < 37% for 12% and 18% pump.
引用
收藏
页码:53 / 68
页数:16
相关论文
共 12 条
[1]  
ASTM, 1968, STP ASTM
[2]  
BRASHEAR G, 2002, UNPUB J MUSCLE FOODS
[3]   Effects of injection of a dilute phosphate-salt solution on pork characteristics from PSE, normal and DFD carcasses [J].
Brewer, MS ;
Gusse, M ;
McKeith, FK .
JOURNAL OF FOOD QUALITY, 1999, 22 (04) :375-385
[4]   Consumer evaluation of pork appearance with differing physiological and packaging conditions [J].
Brewer, MS ;
Lan, HY ;
McKeith, FK .
JOURNAL OF MUSCLE FOODS, 1998, 9 (02) :173-183
[5]   PALATABILITY AND STORAGE CHARACTERISTICS OF PRECOOKED PORK ROASTS [J].
JONES, SL ;
CARR, TR ;
MCKEITH, FK .
JOURNAL OF FOOD SCIENCE, 1987, 52 (02) :279-&
[6]  
MOLLINS RA, 1991, PHOSPHATES FOODS
[7]  
*NAT PORK PROD COU, 1993, NPPC MARC MEAT ATT P
[8]  
OCONNOR PL, 1994, J MUSCLE FOODS, V5, P285
[9]   Physical and sensory characteristics of precooked, reheated pork chops with enhancement solutions [J].
Prestat, C ;
Jensen, J ;
Robbins, K ;
Ryan, K ;
Zhu, L ;
McKeith, FK ;
Brewer, MS .
JOURNAL OF MUSCLE FOODS, 2002, 13 (01) :37-51
[10]  
SAS, 1998, SAS US GUID