“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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| creator | Ngapo, T.M. Riendeau, L. Laberge, C. Fortin, J. |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2012.04.031 |
| format | Article |
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► Chilled (–1.7 °C, 43days) pork scored better than control (3.1 °C, 5days) pork. ► Consumer scores for domestic quality pork increased with information. ► No effect of information was observed on the perception of export quality meat.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2012.04.031</identifier><identifier>PMID: 22647653</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Adult ; Ageing ; Animals ; Biological and medical sciences ; Canada ; Chemical Phenomena ; Chilled ; Consumer Behavior ; Consumers ; Cooking ; Export ; Female ; Food industries ; Food Preferences ; Food Preservation ; Food Quality ; Food Storage ; Fundamental and applied biological sciences. Psychology ; Humans ; Japan ; Male ; Meat - analysis ; Meat - economics ; Meat and meat product industries ; Pork ; Quebec ; Refrigeration ; Sensation ; Sensory quality ; Sus scrofa ; Water - analysis</subject><ispartof>Meat science, 2012-12, Vol.92 (4), p.338-345</ispartof><rights>2012</rights><rights>2015 INIST-CNRS</rights><rights>Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-6e6b4795cdc370d64f49dd56862ef16abe0f9226b9abbdb254ecc10ae08e95033</citedby><cites>FETCH-LOGICAL-c395t-6e6b4795cdc370d64f49dd56862ef16abe0f9226b9abbdb254ecc10ae08e95033</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174012001635$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26336298$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22647653$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ngapo, T.M.</creatorcontrib><creatorcontrib>Riendeau, L.</creatorcontrib><creatorcontrib>Laberge, C.</creatorcontrib><creatorcontrib>Fortin, J.</creatorcontrib><title>“Chilled” pork — Part II. Consumer perception of sensory quality</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.05) in the “chilled” than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P<0.05). No effect of information was observed on the perception of the ‘chilled’ export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling.
► Chilled (–1.7 °C, 43days) pork scored better than control (3.1 °C, 5days) pork. ► Consumer scores for domestic quality pork increased with information. ► No effect of information was observed on the perception of export quality meat.</description><subject>Adult</subject><subject>Ageing</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Canada</subject><subject>Chemical Phenomena</subject><subject>Chilled</subject><subject>Consumer Behavior</subject><subject>Consumers</subject><subject>Cooking</subject><subject>Export</subject><subject>Female</subject><subject>Food industries</subject><subject>Food Preferences</subject><subject>Food Preservation</subject><subject>Food Quality</subject><subject>Food Storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Japan</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Meat - economics</subject><subject>Meat and meat product industries</subject><subject>Pork</subject><subject>Quebec</subject><subject>Refrigeration</subject><subject>Sensation</subject><subject>Sensory quality</subject><subject>Sus scrofa</subject><subject>Water - analysis</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkL2O1DAUhS0EYoeFRwC5QaJJuP6Jk1QIjVgYaSUooLYc-0Z4SOKsnSBNNw9BCS83T4JXM0BJdZvv3HP0EfKcQcmAqdf7ckSzJOtLDoyXIEsQ7AHZsKYWhWSieUg2IKAtWC3hijxJaQ8ATPDmMbniXMlaVWJDbk7Hn9uvfhjQnY6_6BziN3o6_qCfTFzoblfSbZjSOmKkM0aL8-LDRENPE04pxAO9W83gl8NT8qg3Q8Jnl3tNvty8-7z9UNx-fL_bvr0trGirpVCoOlm3lXVW1OCU7GXrXKUaxbFnynQIfZvHda3pOtfxSqK1DAxCg20FQlyTV-e_cwx3K6ZFjz5ZHAYzYViTZiBqLkVT84xWZ9TGkFLEXs_RjyYeMqTvFeq9vijU9wo1SJ0V5tyLS8Xajej-pv44y8DLC2CSNUMfzWR9-scpIRRvm8y9OXOYhXz3GHWuwsmi8xHtol3w_5nyGzx6k-0</recordid><startdate>20121201</startdate><enddate>20121201</enddate><creator>Ngapo, T.M.</creator><creator>Riendeau, L.</creator><creator>Laberge, C.</creator><creator>Fortin, J.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20121201</creationdate><title>“Chilled” pork — Part II. Consumer perception of sensory quality</title><author>Ngapo, T.M. ; Riendeau, L. ; Laberge, C. ; Fortin, J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-6e6b4795cdc370d64f49dd56862ef16abe0f9226b9abbdb254ecc10ae08e95033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Adult</topic><topic>Ageing</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Canada</topic><topic>Chemical Phenomena</topic><topic>Chilled</topic><topic>Consumer Behavior</topic><topic>Consumers</topic><topic>Cooking</topic><topic>Export</topic><topic>Female</topic><topic>Food industries</topic><topic>Food Preferences</topic><topic>Food Preservation</topic><topic>Food Quality</topic><topic>Food Storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Japan</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>Meat - economics</topic><topic>Meat and meat product industries</topic><topic>Pork</topic><topic>Quebec</topic><topic>Refrigeration</topic><topic>Sensation</topic><topic>Sensory quality</topic><topic>Sus scrofa</topic><topic>Water - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ngapo, T.M.</creatorcontrib><creatorcontrib>Riendeau, L.</creatorcontrib><creatorcontrib>Laberge, C.</creatorcontrib><creatorcontrib>Fortin, J.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ngapo, T.M.</au><au>Riendeau, L.</au><au>Laberge, C.</au><au>Fortin, J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>“Chilled” pork — Part II. Consumer perception of sensory quality</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2012-12-01</date><risdate>2012</risdate><volume>92</volume><issue>4</issue><spage>338</spage><epage>345</epage><pages>338-345</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>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<0.05) in the “chilled” than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P<0.05). No effect of information was observed on the perception of the ‘chilled’ export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling.
► Chilled (–1.7 °C, 43days) pork scored better than control (3.1 °C, 5days) pork. ► Consumer scores for domestic quality pork increased with information. ► No effect of information was observed on the perception of export quality meat.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22647653</pmid><doi>10.1016/j.meatsci.2012.04.031</doi><tpages>8</tpages></addata></record> |
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| ispartof | Meat science, 2012-12, Vol.92 (4), p.338-345 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Adult Ageing Animals Biological and medical sciences Canada Chemical Phenomena Chilled Consumer Behavior Consumers Cooking Export Female Food industries Food Preferences Food Preservation Food Quality Food Storage Fundamental and applied biological sciences. Psychology Humans Japan Male Meat - analysis Meat - economics Meat and meat product industries Pork Quebec Refrigeration Sensation Sensory quality Sus scrofa Water - analysis |
| title | “Chilled” pork — Part II. Consumer perception of sensory quality |
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