Analysis on difference of consumer’s evaluation on visual features of pork cuts

• Main Authors: Yee Eun Lee, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Minkyung Ryu, Cheorun Jo
• Format: Article
• Language: English
• Published: Korean Society of Animal Sciences and Technology 2021-05-01
• Series: Journal of Animal Science and Technology
• Subjects: pork cut; appearance; meat color; fat; consumer preference
• Online Access: http://www.ejast.org/archive/view_article?pid=jast-63-3-614

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers’ perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual’s favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.