Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

The study evaluated the interactive and individual effects of fresh pork loin (n = 679) ultimate pH (pH), intramuscular fat (IMF), Minolta L(-) color (L(-)), Warner-Bratzler shear force (WEIS), and four cooked temperatures (62.8 degrees C, 68.3 degrees C. 73.9 degrees C, and 79.4 degrees C) on consumer (n = 2280) perception of eating quality (n = 13,265 observations). Data were analyzed using ordered logistical regression. Predicted mean responses were consistently near or under five on the 1-8-point end-anchored scale, indicating a neutral perception of pork eating quality regardless of fresh quality or cooked temperature. Responses improved as IMF and pH increased and WBS decreased, whereas L(-) did not contribute significantly to variation in responses. Increasing IMF resulted in a very small incremental improvement in responses, but was of practical size only when comparing the least (1%) to the greatest (6%) levels. Loin pH and WEIS were primary contributors to consumer perceptions, whereby an incremental increase in pH (0.20 unit) and decrease in WBS (4.9 N) resulted in a 4-5% reduction in the proportion of consumers rating pork as >= 6 (favorable) on the 8-point scale. No interactions between quality and temperature effects were observed. Increased cooked temperature was negatively (P < 0.05) associated with Overall-Like and Tenderness ratings, but the incremental effect was small. juiciness-Like and Level responses decreased by 0.50 units as temperature increased across the range. Consumer responses favor pork with lower WBS, greater pH and IMF, and pork cooked to a lower temperature. (C) 2009 Elsevier Ltd. All rights reserved.