EFFECT OF MEAT APPEARANCE ON SOUTH KOREAN CONSUMERS' CHOICE OF PORK CHOPS DETERMINED BY IMAGE METHODOLOGY |
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| Authors: | SOOHYUN CHO BEOMYOUNG PARK TANIA NGAPO JINHYOUNG KIM ERIC DRANSFIELD INHO HWANG JONGMOON LEE |
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| Affiliation: | National Livestock Research Institute Meat Products &Utilization Division Suwon, Korea; Propriétiés Sensorielles et Préférences Station de Recherches sur la Viande INRA, Theix, France; Agriculture and Agri-Food Canada Food Research and Development Centre Quebec, J2S 8E3, Canada |
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| Abstract: | The effect of appearance characteristics of fresh pork on Korean consumers' preferences was assessed using images of pork chops. Consumers (1015) in six provinces selected their preferred chop from 16 images modified systematically to give two levels each of fat cover, color, marbling and drip. Meat color was the most important characteristic; similar numbers of consumers chose the dark and light red meat colored pork. Almost two‐thirds of the consumers chose consistently the option without drip. A strong characteristic was that almost half of the Korean consumers chose the marbled pork, although fat cover was not an important selection criterion. Similar preferences were observed on a regional basis, except for color, which varied according to region. More female, particularly the married ones, than male consumers preferred the light red, no drip and marbled options. |
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