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"Chilled" pork--Part II. Consumer perception of sensory quality
T M Ngapo1, L Riendeau, C Laberge
1Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe, Québec, Canada J2S 8E3. tania.ngapo@agr.gc.ca
Meat Science
|June 1, 2012
Summary
Chilled aging significantly improved Canadian pork quality perception for both domestic and export markets. Consumers preferred chilled pork for tenderness, juiciness, and taste, with domestic market labeling further boosting acceptance.
Area of Science:
- Food Science
- Sensory Analysis
- Agricultural Economics
Background:
- Canadian pork producers face stringent export selection criteria, particularly for the Japanese market.
- Understanding consumer perception of pork quality is crucial for market competitiveness.
Purpose of the Study:
- To compare consumer perception of sensory quality in Canadian pork for Japanese and domestic markets.
- To evaluate the impact of different aging conditions and market destination information on pork acceptability.
Main Methods:
- Consumers from Quebec evaluated grilled pork aged using "chilled" (43 days at -1.7 °C) or conventional (5 days at 3.1 °C) methods.
- Pork samples were designated as local or export quality, with some domestic quality pork labeled for market destination.
Main Results:
- "Chilled" aged pork received significantly higher scores for tenderness, juiciness, taste liking, and overall acceptability compared to conventionally aged pork.
- Informing consumers that conventionally aged pork was for the domestic market significantly increased its scores.
Conclusions:
- Extended "chilled" aging enhances sensory attributes of pork, benefiting both domestic and export markets.
- Market destination information can positively influence consumer perception of pork quality, especially for conventionally aged products.
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