Consumer preferences for pork chops with different levels of intramuscular fat

Abstract

Pork chops with two different levels of intramuscular fat were distributed to consumers in the Dublin area for an in-home evaluation. Only regular pork consumers participated. The objective was to find out whether consumers perceived differences in the appearance and eating quality of the chops. Although an increase in the level of intramuscular fat may have a negative effect on appearance and ultimate purchase, consumers were no more likely to prefer the lower or the higher levels of intramuscular fat. It was also found that consumer ratings of the chops were not different for the important eating attributes of juicines, tenderness, and flavour. It was concluded that there would be no benefit in increasing the level of intramuscular fat to the upper limit available on the Dublin market, since consumer satisfaction in that market would not be increased.