ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pork loins were pumped to 0, 6, 12 or 18% over initial weight (0.4% sodium tripolyphosphate, 0.4% sodium chloride), and vacuum-packaged. In retail supermarkets, consumers (n = 196) evaluated acceptability of color, purge in the package, texture appearance, overall appearance acceptability, and purchase intent. Seventy percent of these consumers were 26 to 55 years of age; 70% were female; 70% consumed pork at least twice per month, usually at home (〉88%). More than 36% of the consumers would purchase “enhanced” pork, but expressed concern about ingredients on the label: phosphate (60%), salt (74%), and water (26%). Based on visual evaluation, 57% of the consumers “probably” or “definitely would buy” the unpumped product. The percentage of consumers rating loins in the higher two purchase intent categories decreased as pump level increased from 57% for 0% pump to 46% for 18% pump. Percentages of the ratings falling in the higher two categories for acceptability of liquid in the package decreased from 58% for 0% pump to 42% for 6% pump, and 〈37% for 12% and 18% pump.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.2002.tb00320.x
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