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Factors affecting the eating quality of pork

Published online by Cambridge University Press:  20 November 2017

M.J. Van Oeckel ,
N. Warnants  and
Ch.V. Boucqué
M.J. Van Oeckel
Affiliation:
Agricultural Research Centre - Ghent, Department Animal Nutrition and husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium
N. Warnants
Affiliation:
Agricultural Research Centre - Ghent, Department Animal Nutrition and husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium
Ch.V. Boucqué
Affiliation:
Agricultural Research Centre - Ghent, Department Animal Nutrition and husbandry, Scheldeweg 68, B-9090 Melle-Gontrode, Belgium
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Extract

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2000 , 2000 , pp. 122
Copyright
Copyright © The British Society of Animal Science 2000

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References

Touraille, C. 1992. Consumer evaluation of meat quality criteria. Proceedings of the 38th International Congress of Meat Science and Technology, 23-28 August, Clermont-Ferrand, France, 301–304.Google Scholar
Verbeke, W., Viaene, J., 1999. Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey. Food Quality and Preference 10: 437–445.Google Scholar