CONSUMER DISCRIMINATION OF PORK COLOR AT THE MARKET PLACE
作者： D. WACHHOLZ , R. G. KAUFFMAN , D. HENDERSON , J. V. LOCHNER
DOI: 10.1111/J.1365-2621.1978.TB15257.X
关键词: Business 、 Agricultural science 、 Market place 、 Quality (business)
摘要: Pork chops from 96 fresh loins representing PSE, normal and DFD quality were displayed in a supermarket. Price was not altered equal numbers of the three types presented manner disguising any evidence that survey progress. A total 280 packages purchased. Over one-half (146) purchases included (P < 0.001), whereas remaining divided between (72) PSE (62) packages. These findings suggest some consumers may be aware activiely select for ‘normal’ pork color, but others are either unaware liminations of, or do actually prefer, pork.
sci-hub.se 参考文章(6)
D. G. TOPEL, J. A. MILLER, P. J. BERGER, R. E. RUST, F. C. PARRISH, K. ONO, PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS Journal of Food Science. ,vol. 41, pp. 628- 630 ,(1976) , 10.1111/J.1365-2621.1976.TB00685.X
E. J. Briskey, L. L. Kastenchmidt, J. C. Forrest, G. R. Beecher, M. D. Judge, R. G. Cassens, W. G. Hoekstra, Biochemical Aspects of Post-Mortem Changes in Porcine Muscle Journal of Agricultural and Food Chemistry. ,vol. 14, pp. 201- 207 ,(1966) , 10.1021/JF60145A002
R. N. SAYRE, BARBARA KIERNAT, E. J. BRISKEY, Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,c Journal of Food Science. ,vol. 29, pp. 175- 181 ,(1964) , 10.1111/J.1365-2621.1964.TB01714.X
R. G. KAUFFMAN, Z. L. CARPENTER, R. W. BRAY, W. G. HOEKSTRA, Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,b Journal of Food Science. ,vol. 29, pp. 65- 69 ,(1964) , 10.1111/J.1365-2621.1964.TB01695.X
G. R. BEECHER, L. L. KASTENSCHMIDT, R. G. CASSENS, W. G. HOEKSTRA, E. J. BRISKEY, A Comparison of the Light and Dark Portions of a Striated Muscle Journal of Food Science. ,vol. 33, pp. 84- 88 ,(1968) , 10.1111/J.1365-2621.1968.TB00889.X
C. R. REY, A. A. KRAFT, D. G. TOPEL, F. C. PARRISH, D.K. HOTCHKISS, MICROBIOLOGY OF PALE, DARK AND NORMAL PORK Journal of Food Science. ,vol. 41, pp. 111- 116 ,(1976) , 10.1111/J.1365-2621.1976.TB01114.X