Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics.

@article{Brewer2001MarblingEO,
  title={Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics.},
  author={Matthew S. Brewer and Long Guan Zhu and F. K. Mckeith},
  journal={Meat science},
  year={2001},
  volume={59 2},
  pages={153-63}
}
These studies evaluated whether consumers detect differences among pork loin chops with low (1.05% fat), medium (2.33%) and high (3.46%) amounts of marbling when visually evaluated, when prepared under controlled conditions, and when prepared at home. Highly marbled chops appeared lighter colored, less lean, had less acceptable appearance, and were less likely to be purchased than leaner chops; they were juicier, more tender, oily and flavorful than leaner chops. These results indicate a… CONTINUE READING

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