Naslov (eng)

Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase

Autor

Simunović, Sara
Tomašević, Igor
Đorđević, Vesna Ž.
Baltić, Tatjana
Simunović, Stefan
Ćirić, Jelena
Djekić, Ilija

Publisher

Opis (eng)

Intentions to purchase meat and repeat purchasing patterns will depend on the consumer’s perception of intrinsic and extrinsic quality cues. In order to discover consumers’ insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The results showed the values of variations in meat color and marbling that present the limits of consumers’ tolerance. Based on the obtained results, it was determined that the tolerable level of color variations of beef is 3.61, while for pork, this limit is 2.00. The most preferred marbling percentages were 21% and 5.74% for beef and pork, respectively. On the other hand, the negative effect of defects was the strongest for “dark cutting” for beef and “blood spotting” for pork loins.

Jezik

engleski

Datum

2024-08

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY-NC-SA 4.0 - Creative Commons Autorstvo - Nekomercijalno - Deliti pod istim uslovima 4.0 International License.

http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode

Predmet

beef; pork; meat quality; consumer’s tolerance; Taguchi loss

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa