Meat Color, Marbling, and the Evaluation of Defects in Beef and Pork at the Point of Purchase
Source abstract
Abstract
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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
German Institute of Food Technologies (DIL), 49610 Quakenbrück, Germany
Funding
Ministry of Science, Technological Development, and Innovation of the Republic of Serbia
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