Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork

Verbeke, Wim; Oeckel, MJ Van; Warnants, N.; Viaene, Jacques; Boucqué, CV

doi:10.1016/s0309-1740(99)00036-4

Cited by 140 publications

(95 citation statements)

References 108 publications

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“…For red meats, such as beef and pork, studies have associated a reduction in their consumption as a reflex response associated with individual perceptions of health risks [5,6]. The cholesterol and saturated fat contents of red meats have been pointed out as specific health factors influencing consumer choices [7][8][9]. Consequently, a shift in preferences towards the consumption of poultry products has been evident over the years due to the associated health benefits of poultry products [9,10].…”

Section: Introductionmentioning

confidence: 99%

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

et al. 2017

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This study was conducted to determine the perceptions of rural low-income consumers on meat quality and health issues associated with meat consumption. A total of 466 consumers in the Eastern Cape (EC) Province (South Africa (SA)) were randomly sampled, and principal component analyses (PCA) were used to analyse the data. With regard to purchasing decisions, correlation analysis was performed to establish the relationships between actual scores and mean scores so as to determine purchase motives and decisions. The major purchase point mentioned by all consumers was the supermarket (65%), and the reasons were that this purchase point was the most hygienic and the meat was fresh (35%). The estimated relationship showed a significant association between products consumed at home and the source of income of consumers. With regard to consumption patterns and health issues, most consumers were aware of nutritional balance issues (64%), and most were aware of the health risks associated with meat consumption (59%). It was concluded that consumer perceptions on the meat quality aspects associated with health and consumption patterns are affected by disposable income and cultural background.

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Section: Introductionmentioning

confidence: 99%

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

et al. 2017

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“…The recommended intramuscular fat content to meet consumer demands ranges from 2.0 to 4.0% (Verbeke et al, 1999). The majority of the authors concluded that poorer sensory quality traits were associated with the intramuscular fat content below 2.5% (Enser and Wood, 1991;Fernandez et al, 1999).…”

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confidence: 99%

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Bahelka¹,

Hanusová²,

Peškovičová³

et al. 2007

CZECH J ANIM SCI

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Carcass quality and intramuscular fat content of castrates and gilts are compared and a possible dependence of intramuscular fat content on sex and slaughter weight is determined in the pig population of the Slovak Republic. A total of 129 pigs of three different genotypes were included in the experiment. After slaughter, the carcasses were weighed and backfat thickness was measured. On the next day, carcass dissection described by Walstra and Merkus (1995) was determined. Four prime cuts (shoulder, loin, ham and belly) were further dissected to meat, bones and fat with skin. Intramuscular fat content was analysed in a laboratory from the samples (100 g) of musculus longissimus dorsi. The results were statistically analysed using SAS/STAT and a linear model was used to find the dependence of intramuscular fat content. Correlation coefficients between carcass traits and intramuscular fat were also calculated. Sex of pigs, and particularly weight of lean meat and weight of fatty parts had a significant effect on intramuscular fat content (P < 0.0001 and P = 0.0022) while no effect of the genotype and slaughter weight was observed. Significant differences between castrates and gilts were found in almost all observed traits, e.g. average backfat thickness (29.01 vs. 25.56 mm), percentage of meat (52.77 vs. 57.68%), intramuscular fat content (2.49 vs. 2.00%). Generally, the intramuscular fat in the pig population is not sufficient (2.25%), therefore it would be desirable to include this trait in selection strategies in pig breeding.

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“…En la carne de cerdo, la grasa intramuscular (GIM) puede ser un factor de diferenciación de producto a nivel comercial (1) que influye positivamente en la suavidad (2) , el aroma y la jugosidad (3,4) , así como en la aceptación general de la carne (4,5) .…”

Section: Introductionunclassified

“…On a commercial level, (1) intramuscular fat (IMF) can be a differentiating factor in pork because it positively affects tenderness (2) , aroma and juiciness (3,4) , as well as general acceptance (4,5) . Besides genetics (6) , IMF can also be elevated by administering protein deficient diets in the final stage of the fattening period (7,8) , particularly at low lysine concentrations (9,10) .…”

Section: Introductionmentioning

confidence: 99%

Características químicas y sensoriales de la carne de cerdo, en función del consumo de dietas con ractopamina y diferentes concentraciones de lisina

Mariezcurrena-Berasain

Braña-Varela²,

Berasain

et al. 2018

Rev. Mex. Cienc. Pecu.

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RESUMENSe evaluaron las características químicas y sensoriales de la carne de cerdos alimentados con Ractopamina (RAC) a 5 ppm (Paylean ® , Elanco, México) y diferentes concentraciones de lisina digestible ileal estandarizada (lys-dig), en dietas con 3.3 Mcal EM/ kg y 14.5 % de proteína cruda, lo que representa un contenido de proteína de 10 % inferior al mínimo recomendado por el laboratorio y la literatura. Se utilizaron 48 cerdos (peso corporal inicial 77.2±3.42 y final 110.0±3.0 kg) que fueron asignados a uno de cuatro tratamientos: C) Dieta de finalización Control (lys-dig 0.65%); RAL) alta en Lisina con RAC (lys-dig 1%); RNL) Niveles normales de lisina con RAC (lis-dig 0.80%); RBL) Baja en lisina con RAC (lis-dig 0.50%). Después de 28 días en sus respectivas dietas, los animales se sacrificaron y procesaron. De cada animal, se recolectaron cuatro chuletas (2.5 cm de grosor) y se determinó grasa intramuscular y evaluación sensorial. Los resultados indican que con la adición de RAC, en dietas con 14.5 % de proteína, se aumenta (P<0.01) la grasa intramuscular en 25 %. Un incremento mayor (hasta el 50 %) en grasa intramuscular se obtuvo con dietas con RAC y una baja concentración de lisina (0.5% lys-dig). El panel de consumidores no detectó diferencias en aroma, sabor y textura (P>0.17), pero sí detectó una mayor jugosidad de carne de cerdo (P<0.02) de animales que consumieron la dieta RBL. Es factible mejorar la calidad de la carne de cerdo mediante el uso de RAC y dietas bajas en proteína y lisina. PALABRAS CLAVE 428María Antonia Mariezcurrena-Berasain, et al. / Rev Mex Cienc Pecu 2012;3(4):427-437 INTRODUCCIÓNUna alternativa para aumentar la competitividad, es la obtención de productos diferenciados. En la carne de cerdo, la grasa intramuscular (GIM) puede ser un factor de diferenciación de producto a nivel comercial (1) que influye positivamente en la suavidad (2) , el aroma y la jugosidad (3,4) , así como en la aceptación general de la carne (4,5) .Además de la genética (6) , otra forma de incrementar el contenido de GIM en la carne de cerdo es mediante el suministro de dietas deficientes en proteína durante la fase final de la engorda (7,8) , especialmente cuando la concentración de lisina es baja (9,10) . Sin embargo, estas dietas reducen la eficiencia alimenticia y la tasa de crecimiento (11) .El clorhidrato de ractopamina (RAC, Paylean ® , Elanco una división de Eli Lilly Co., México) es una fenatolamina con actividad agonista -adrenérgica usada como promotor del crecimiento, que mejora la eficiencia alimenticia y el rendimiento de la canal (12,13) . Smith (14) sugiere que la RAC promueve que los nutrientes sean orientados más enfáticamente a la síntesis de proteína muscular, además de que reduce la tasa de degradación de proteínas, lo que acaba promoviendo la hipertrofia muscular (15) .El laboratorio que produce la RAC en forma comercial, así como diversos estudios (16,17) , recomiendan su uso con dietas que contengan un mínimo de 16 % de proteína cruda (PC) para alcanzar la concentración adec...

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Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork

Cited by 140 publications

References 108 publications

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs

Características químicas y sensoriales de la carne de cerdo, en función del consumo de dietas con ractopamina y diferentes concentraciones de lisina

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