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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety & Quality Research » Research » Publications at this Location » Publication #368916

Research Project: Strategies to Optimize Meat Quality and Composition of Red Meat Animals

Location: Meat Safety & Quality Research

Title: Effects of increased pork hot carcass weights. 1: Chop thickness impact on consumer visual ratings

Author
item RICE, EMILY - Kansas State University
item LERNER, ANNIE - Kansas State University
item OLSON, BRITTANY - Kansas State University
item PRILL, LAUREN - Kansas State University
item DREY, LINDSEY - Kansas State University
item PRICE, HANNAH - University Of Illinois
item LOWELL, JESSICA - University Of Illinois
item HARSH, BAILEY - University Of Illinois
item BARKLEY, KAYLA - University Of Illinois
item HONEGGER, LAUREN - University Of Illinois
item RICHARDSON, ELAINE - University Of Illinois
item WOODWORTH, JASON - Kansas State University
item GONZALEZ, JOHN - University Of Georgia
item TOKACH, MIKE - Kansas State University
item DEROUCHEY, JOEL - Kansas State University
item DRITZ, STEVE - Kansas State University
item GOODBAND, ROBERT - Kansas State University
item ALLERSON, MATT - Holden Farms
item FIELDS, BRANDON - Pig Improvement Company
item Shackelford, Steven
item King, David - Andy
item Wheeler, Tommy
item DILGER, ANNA - University Of Illinois
item BOLER, DUSTIN - University Of Illinois
item OQUINN, TRAVIS - Kansas State University

Submitted to: Meat and Muscle Biology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/30/2019
Publication Date: 10/31/2019
Citation: Rice, E.A., Lerner, A.B., Olson, B.A., Prill, L.L., Drey, L.N., Price, H.E., Lowell, J.E., Harsh, B.N., Barkley, K.E., Honegger, L.T., Richardson, E., Woodworth, J.C., Gonzalez, J.M., Tokach, M.D., DeRouchey, J.M., Dritz, S.S., Goodband, R.D., Allerson, M.W., Fields, B., Shackelford, S.D., King, D.A., Wheeler, T.L., Dilger, A.C., Boler, D.D., O'Quinn, T.D. 2019. Effects of increased pork hot carcass weights. 1: Chop thickness impact on consumer visual ratings. Meat and Muscle Biology. 3(1):433-446. https://doi.org/10.22175/mmb2019.07.0026.
DOI: https://doi.org/10.22175/mmb2019.07.0026

Interpretive Summary: This study was conducted to evaluate consumer acceptance of pork chops from very heavy pork carcasses, which are representative of weights that the U.S. pork industry will likely produce 15 to 30 years from now. It was determined that consumers rated chops from heavier carcasses higher for both appearance and purchase intent. Likewise, consumers preferred thicker cut chops. These results indicate that carcass weight and chop thickness can affect consumer preference and purchasing decisions and thus should be considered by retailers when marketing fresh pork loin chops.

Technical Abstract: The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario. Pork loins (N = 200) were collected from 4 different hot carcass weight groups: light weight (LT; less than 111.8 kg), medium-light weight (MLT; 111.8 to 119. kg), medium-heavy weight (MHVY; 119.1 to 124.4 kg), and a heavy weight group (HVY; 124.4 kg and greater). Loins were fabricated into 4 pairs of chops of specified thicknesses (1.27, 1.91, 2.54, and 3.18 cm). One chop from each pair was assigned to be packaged with or without a label. Consumers assessed chops for appearance, desirability, and purchase intent. For both appearance and purchase intent ratings, chops from HVY carcasses were given more desirable (P < 0.05) ratings compared to LT chops. Consumers gave greater (P < 0.05) appearance ratings to thicker cut chops. There was a hot carcass weight × chop thickness interaction (P < 0.05) for the percentage of consumers that indicated the chop was desirable overall. Regardless of hot carcass weight group, chops with a thickness of 1.27 cm had the lowest (P < 0.05) percentage of consumers indicate they were desirable overall. A greater (P < 0.05) percentage of consumers indicated “yes” they would purchase chops cut to a thickness of 2.54 cm compared to all other thicknesses. Additionally, there was a greater (P < 0.05) percentage of consumers who indicated they would purchase unlabeled chops compared to labeled chops. These results, within the population sampled, indicate that carcass weight and chop thickness can affect consumer preference and thus should be considered by retailers when marketing fresh pork loin chops.