Mexican consumers at the point of meat purchase. Pork choice

Ngapo, T.M.; Varela, Diego Braña; Lozano, María Salud Rubio

doi:10.1016/j.meatsci.2017.08.005

Cited by 39 publications

(16 citation statements)

References 16 publications

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“…Mexico imports the most U.S. pork on a total volume basis, but Japan is the greatest importer of U.S. pork on a total value basis (National Pork Board, 2017). Japanese importers prefer a darker, more highly marbled product, and Mexican importers prefer a high lean product (Murphy et al, 2015;Ngapo et al, 2018). The contrasting demands of these 2 export markets and similar demands within the U.S. market have resulted in the need for both lean growth and meat quality production focuses.…”

Section: Discussionmentioning

confidence: 99%

“…Mexico imported the largest amount of pork (801,887 metric tons; $1.5 billion), but Japan was the largest importer on a value basis (393,648 metric tons; $1.6 billion-USMEF, 2017). Japanese importers rank eating quality as the second most important quality attribute (Murphy et al, 2015), but Mexican importers prefer a leaner product (Ngapo et al, 2018). Due to consumer differences in final product demands (color and marbling vs. leanness), sophisticated breeding objectives are used in order to meet specific demands of a growing export market (Miar et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires

Lowell

Schunke

Harsh

et al. 2018

Journal of Animal Science

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Today, the United States exports 2.2 million tons of pork and pork products annually, representing just over 26% of U.S. pork production. In order to meet specific demands of a growing export market, pork quality and carcass characteristics are now integrated into breeding objectives. Color and marbling are 2 loin quality traits that influence consumer acceptability of pork and while correlations between early and aged ventral quality have been established, it is unclear if those correlations differ between production objectives (meat quality vs. lean growth). Therefore, the objective of this experiment was to compare correlations among early postmortem ventral loin quality characteristics and aged ventral loin and chop quality characteristics between pigs sired by either Pietrain (lean growth) or Duroc (meat quality) boars. Early postmortem (~1 d) quality traits included: instrumental and visual color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as Warner-Bratzler shear force (WBSF) and cook loss. Correlations were compared between Pietrain and Duroc-sired pigs using a Fisher's z-test. Early instrumental lightness (L*) was moderately correlated with aged ventral L* (Pietrain r = 0.47; Duroc r = 0.65) and aged ventral visual color (Pietrain r = 0.42; Duroc r = 0.58). Early ventral visual color was moderately correlated with aged chop L* (Pietrain r = 0.46; Duroc r = 0.60) and aged chop visual color (Pietrain r = 0.45; Duroc r = 0.57). Early visual marbling was strongly correlated (Pietrain r = 0.68; Duroc r = 0.84) with aged chop visual marbling. Within the Duroc-sired pigs, early L* was moderately correlated with aged chop L* (r = 0.64) but only weakly correlated (r = 0.35) within the Pietrain-sired pigs and those correlations differed at P ≤0.02. Within the Duroc-sired pigs, early ventral visual color was moderately correlated with aged pH (r = 0.44) and aged ventral L* (r = 0.57) but only weakly correlated (r ≤ 0.29) within the Pietrain-sired pigs and those correlations differed at P ≤0.03. No early postmortem quality traits were correlated (|r| ≤ 0.34) with WBSF or cook loss for either sire line. In summary, correlations between early and aged postmortem quality traits rarely differed between Duroc- and Pietrain-sired pigs. It is not necessary to account for sire line when relating early and aged quality characteristics.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires

Lowell

Schunke

Harsh

et al. 2018

Journal of Animal Science

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show abstract

“…Especially, appearance of meat has a considerable influence on the purchase behavior of consumers because it helps assess the meat quality [6][7][8][9]. To be specific, it turned out that color and fat cover played an important role in pork purchase decision making [8,10] and marbling was the most important factor in consumers' perception of meat quality [6]. According to Grunert et al [11], consumers considered intrinsic quality factors, such as marbling and color, prior to meat consumption.…”

Section: Introductionmentioning

confidence: 99%

Analysis on difference of consumer’s evaluation on visual features of pork cuts

Lee¹,

Lee²,

Kim³

et al. 2021

J Anim Sci Technol

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This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

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“…Meat quality control has attracted public attention due to its serious health issues, such as avian influenza , mad cow disease, and foot‐and‐mouth disease . However, poor quality meat of animals died from infectious disease or natural disaster is often counterfeited as good quality products for large markets, resulting in the potentially serious issues of public health .…”

Section: Introductionmentioning

confidence: 99%

A facile isoelectric focusing of myoglobin and hemoglobin used as markers for screening of chicken meat quality in China

Saud

Sun

et al. 2019

Electrophoresis

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A novel analytical protocol was developed for general quality screening of chicken meat based on IEF and protein extraction. To demonstrate the developed protocol, 24 chickens were divided into three groups; each had eight chickens. The chickens in Group 1 were slaughtered by exsanguination, Group 2 asphyxiated in water, and that in Group 3 were infected by new castle disease virus. Proteins were extracted from the meat samples by using pure water as an extractant, separated by IEF, verified by western blot, and quantified via imaging analysis. The relevant experiments demonstrated that two myoglobin (Mb) bands were detected at pI 6.8 and 7.04 for all samples of Groups 1, 2, and 3, but there were additional hemoglobin (Hb) bands at pI 7.09 and 7.13 (P < 0.05) for the samples of Groups 2 and 3. The results implied that Hb bands might be a potential biomarker for the screening of chicken meat quality. The RSD values of two Mb bands (pI 6.8 and 7.04) in Group 1 were respectively 4.08 and 3.63%, the ones of two Hb bands (pI 7.09 and 7.13) in Group 2 were 3.66 and 2.10%, and those in Group 3 were 2.17% and 2.77%, respectively. All the RSD values indicated high stability and reliability of the developed protocol. Additionally, the protocol had a direct readout of protein bands in IEF without staining. However, it was time‐consuming and had high cost. Even so, the relevant general method and finding have potential for screening of chicken meat quality.

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Mexican consumers at the point of meat purchase. Pork choice

Cited by 39 publications

References 16 publications

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires

Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires

Analysis on difference of consumer’s evaluation on visual features of pork cuts

A facile isoelectric focusing of myoglobin and hemoglobin used as markers for screening of chicken meat quality in China

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