EFFECT OF MEAT APPEARANCE ON SOUTH KOREAN CONSUMERS' CHOICE OF PORK CHOPS DETERMINED BY IMAGE METHODOLOGY Export

@article{citeulike:4236131, abstract = {The effect of appearance characteristics of fresh pork on Korean consumers' preferences was assessed using images of pork chops. Consumers (1015) in six provinces selected their preferred chop from 16 images modified systematically to give two levels each of fat cover, color, marbling and drip. Meat color was the most important characteristic; similar numbers of consumers chose the dark and light red meat colored pork. Almost two-thirds of the consumers chose consistently the option without drip. A strong characteristic was that almost half of the Korean consumers chose the marbled pork, although fat cover was not an important selection criterion. Similar preferences were observed on a regional basis, except for color, which varied according to region. More female, particularly the married ones, than male consumers preferred the light red, no drip and marbled options.}, author = {Soohyun, C. H. O. and Beomyoung, P. A. R. K. and Ngapo, Tania and Jinhyoung, K. I. M. and Dransfield, E. R. I. C. and Hwang, I. N. H. O. and Jongmoon, L. E. E.}, citeulike-article-id = {4236131}, journal = {Journal of Sensory Sciences}, keywords = {color, drip, image, marbling, pork, preference}, number = {1}, pages = {99--114}, posted-at = {2009-03-30 09:18:32}, priority = {2}, title = {EFFECT OF MEAT APPEARANCE ON SOUTH KOREAN CONSUMERS' CHOICE OF PORK CHOPS DETERMINED BY IMAGE METHODOLOGY}, volume = {22}, year = {2007} }

TY - JOUR ID - citeulike:4236131 L3 - citeulike-article-id:4236131 N2 - The effect of appearance characteristics of fresh pork on Korean consumers' preferences was assessed using images of pork chops. Consumers (1015) in six provinces selected their preferred chop from 16 images modified systematically to give two levels each of fat cover, color, marbling and drip. Meat color was the most important characteristic; similar numbers of consumers chose the dark and light red meat colored pork. Almost two-thirds of the consumers chose consistently the option without drip. A strong characteristic was that almost half of the Korean consumers chose the marbled pork, although fat cover was not an important selection criterion. Similar preferences were observed on a regional basis, except for color, which varied according to region. More female, particularly the married ones, than male consumers preferred the light red, no drip and marbled options. IS - 1 JF - Journal of Sensory Sciences EP - 114 TI - EFFECT OF MEAT APPEARANCE ON SOUTH KOREAN CONSUMERS' CHOICE OF PORK CHOPS DETERMINED BY IMAGE METHODOLOGY VL - 22 SP - 99 KW - color KW - drip KW - image KW - marbling KW - pork KW - preference AU - Soohyun, CHO AU - Beomyoung, PARK AU - Ngapo, Tania AU - Jinhyoung, KIM AU - Dransfield, ERIC AU - Hwang, INHO AU - Jongmoon, LEE PY - 2007/// ER -