Do carcass traits influence consumer perception of pork eating quality?

The objective of this study was to assess carcass traits' influence on pork eating quality as evaluated by consumers. A total of 1360 pork chops were used, with 824 from the sirloin end and 536 from the butt end of the loin (Longissimuss thoracis et lumborum), to produce 340 packages, each containing four pork chops. Untrained participants received one package of either sirloin or butt chops, being two pork chops from barrows and two from gilts. Participants answered a survey rating the tenderness, juiciness, flavour, and overall acceptability of each chop on an 8-point scale. Correlation analysis was conducted between carcass traits and pork eating quality attributes. For the descriptive analysis, classes (low, medium, and high) for carcass traits, Warner-Bratzler shear force (WBSF) and cooking loss were created based on our consumer responses dataset for palatability attributes. No significant correlations (P > 0.05) were observed between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated (P < 0.05) with cooking loss and WBSF. Loin intramuscular fat (IMF) content showed a weak negative correlation (P < 0.05) with WBSF and cooking loss. Consumers rated chops from the high and medium/high backfat thickness and loin IMF classes slightly higher for tenderness and juiciness, respectively. Additionally, chops from the low and/or medium WBSF and cooking loss classes received slightly higher scores for tenderness and juiciness than pork chops in the high classes. In conclusion, the study indicated that carcass traits had minimal impact on overall acceptability of pork by consumers.
Competing Interests: Declaration of Competing Interest The authors have no competing of interest to declare.
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