“Chilled” pork — Part II. Consumer perception of sensory quality
The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada...
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Veröffentlicht in: | Meat science 2012-12, Vol.92 (4), p.338-345 |
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Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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Zusammenfassung: | The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada tasted local and export quality pork subjected to “chilled” (aged 43days at −1.7°C) or conventional ageing (5days at 3.1°C). Consumers' scores (out of 10) were higher (P |
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ISSN: | 0309-1740 1873-4138 |
DOI: | 10.1016/j.meatsci.2012.04.031 |