Visual acceptability and consumer purchase intent of enhanced pork loin roasts

Journal of Muscle Foods

Volumn 13, Issue 1, 2002, Pages 53-68

  Brewer, M S ^a,b   Jensen, J ^a   Prestat, C ^a   Zhu, L G ^a   Mckeith, F K ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b 399 Bevier Hall ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER PRODUCTS; CUSTOMER SATISFACTION; PH EFFECTS; RETAIL STORES;

PURCHASE INTENT;

MEATS;

EID: 0036004861     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2002.tb00320.x     Document Type: Article

References (12)

1. Manual on sensory testing methods
2. Effect of raw materials pH, pump level and pump composition on quality characteristics of pork
3. Phosphate-salt pump effects on pork characteristics from PSE, normal and DFD carcasses
4. Consumer evaluations of pork appearance with differing physiological and packaging conditions
5. Palatability and storage characteristics of precooked pork roast
6. Sodium lactate effects on color and physical characteristics of fresh and cured pork longissimus
7. Physical and sensory characteristics of precooked, reheated pork chops with enhancement solutions
8. Effects of sodium lactate and sodium tripolyphosphate on physical and sensory characteristics of pumped pork loins