The impact of sensory quality of pork on consumer preference.

Danish consumers from Roskilde, a town near the Danish capital Copenhagen (n=213), and from Holstebro, a provincial town in the north-western part of Jutland (n=162), rated nine different samples of pork on an unstructured hedonic scale from "do not like at all" to "like very much". The samples represented variation in raw meat quality (pH, IMF and carcass weight), muscle (LD and BF), origin (Danish/French Pay Basque), cooking method (pan/oven) and end point temperature (65°C/75°C). The meat was described by sensory profiling and chemical and physical analysis (pH, fat, water, colour, fatty acid composition).

On-line measurements in pig carcass classification: Repeatability and variation caused by the operator and the copy of instrument.

For nearly all pigs slaughtered in the EU, the lean meat content is assessed on-line at the slaughter line. The assessment is made indirectly by an instrument performing a number of informative measurements including the thickness of back fat as one of the most important and common measurements. Several types of instruments are used for making the measurements.