Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature
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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.
author list (cited authors)
Moeller, S. J., Miller, R. K., Edwards, K. K., Zerby, H. N., Logan, K. E., Aldredge, T. L., ... Box-Steffensmeier, J. M
complete list of authors
Moeller, SJ||Miller, RK||Edwards, KK||Zerby, HN||Logan, KE||Aldredge, TL||Stahl, CA||Boggess, M||Box-Steffensmeier, JM