USA - Consumer pork preferences provided in study
http://www.meatnews.com/news/headline_stories.asp?ArticleID=102225
07-May-2009 (17 years 1 months 6 days ago)Results from the National Pork Board’s Taste and Preferences study reveal areas of opportunity for retailers to help educate consumers on pork cuts, enhancements and cooking methods.
A panel of general consumers and a panel of sensory-trained individuals were surveyed by the N.P.B. in an effort to evaluate four key quality measures that influence eating quality: fresh pork color; intramuscular fat or marbling; ending pH; and cooked pork Warner Bratzler shear force - a measure which simulates the chewing texture of pork.
A panel of general consumers and a panel of sensory-trained individuals were surveyed by the N.P.B. in an effort to evaluate four key quality measures that influence eating quality: fresh pork color; intramuscular fat or marbling; ending pH; and cooked pork Warner Bratzler shear force - a measure which simulates the chewing texture of pork.