ISSN:
0007-070X
Quelle:
Emerald Fulltext Archive Database 1994-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
Notizen:
There has been an increase in the consumption of pork in recentyears. Reports on a survey of the attitudes of Dublin consumers to pork.Identifies the quality factors which consumers consider when purchasingand eating pork, in particular pork chops. Determines the relativeimportance of these factors and ascertains consumer attitudes to thequality of pork available. Examines the responses of different marketsegments. Finds that most consumers are happy with the quality ofavailable pork, and leanness is by far the most important quality factorfor consumers when buying pork chops. Marbling should not be visible.Identifies tenderness and flavour as the most important attributes ofthe eating quality of pork chops. Juiciness was the third most importanteating quality factor and many consumers perceived pork to be dry.Suggests that the production of leaner meat must observe any effectsthat proposed changes in procedure may have on these eating qualityattributes. Concludes that payment systems should reflect the consumerdemand for leanness, and ways of payment that reflect consumer needs intenderness and flavour also need to be developed. Finds that, inrelation to market segments, males and the ABC1 socio-economic groupwere more likely to be satisfied with the tenderness of pork chops thanfemales or consumers from other socio-economic groups.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1108/00070709510105078
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