Preference Choice Survey of Pork Chop by French and Korean Consumers

  • 발행 : 2004.03.01

초록

Digital photographs of 16 pork chops were each modified to give 16 treatments, such as two levels each of fat cover, color, marbling and drip, giving a total of 256 images. Consumers from three locations in France and six locations in Korea selected their preferred chop from 16 treatments in different chops and repeated this selection process eight times from different groups of chops, respectively. Respondents were asked to complete a questionnaire on socio-demographic information. Both the results of the French and Korean surveys gave four clusters of consumers, but they were not the same in terms of the choice strategies used, or in terms of their relationships with the socio-demographic items. The interesting apparent similarities (such as, both color levels being equally important to consumers in both countries) and differences(such as, the strong preference for lean meat in France; no fat preference in Korea) suggest a need to compare the results from the two countries. However, due to the difference of the socio-demographic make-up of the consumer panels from the two countries, a simple and direct comparison of the clusters based on choice and their relationships with the questionnaire items is not possible, but is currently being explored.

키워드

참고문헌

  1. Becker, T., Benner, E., and Glitsch, K. (2000) Consumer perception of fresh meat quality in Germany. British Food Journal 102, 246-266 https://doi.org/10.1108/00070700010324763
  2. Diamant, R., Watts, B. M.., and Cliplef, R L. (1976) Consumer criteria for pork related to sensory, physical and descriptive attributes. Canadian Institute of Food Science and Technology Journal 9, 151-1544 https://doi.org/10.1016/S0315-5463(76)73650-2
  3. Dransfield, E., Martin, J.-F., Miramont, J., and Ngapo, T. M. (2001) Meat Appearance: Pork Chops. A tool for surveying constuner preferences. INRA, France, ISBN 2-7380- 0976-X
  4. Glitsch, K. (2000) Constuner perceptions of fresh meat quality: cross-national comparison. British Food Journal 102, 177-194 https://doi.org/10.1108/00070700010332278
  5. Melton, B. E., Huffman, W. E., Shogren, J. F., and Fox, J. A. (1996) Constuner preferences for fresh food items with multiple quality attributes: evidence from an experimental auction of pork chops. American Journal of Agricultural &onomics 78, 916-923 https://doi.org/10.2307/1243848
  6. Ngapo, T. M., Martin, J.-F., and Dransfield, E. (2002) Constuner preferences of pork chops: an international cross-cultural comparison. Proceed. 48th Int. Congo Meat Sci. TechnolI., Rome, Italy, pp. 150-151
  7. Ngapo, T. M., Martin, J.-F., and Dransfield, E. (2004) Constuner choices of pork chops: results from three constuner panels in France. Food Quality and Preference 15, 349-359 https://doi.org/10.1016/S0950-3293(03)00082-X
  8. Ngapo, T. M, Dransfied, E., Martin, J.-F., Magnusson, M., Bredahl, L., and Nute, G. R. (2003) Constuner perceptions: pork and pig production. Insights from France, England, Sweden and Denmark. Meat Science 66, 125-134
  9. O'Mahony, R, Cowan, C., and Keane, M. (1991) Constuner preferences for pork chops with different levels of intramuscular fat. Food Quality and Prqerence 3, 229-234 https://doi.org/10.1016/0950-3293(91)90038-G
  10. Romans, J. R. and Norton, H. W. (1989). Constuner evaluation of fresh pork quality. Proceed. 35th Int. Cong. Meat Sci. TechnoI., Copenhagen, Denmark, pp. 614-618
  11. SAS (1996) SAS Users Guide: Statistics. Version 6.12, SAS Institute Inc., Cary, USA
  12. Zuidam, L., Schmidt, R. G., Oosterbaan, J., and Sybesma, W. (1971) Effect of fresh pork colour on constuner acceptance. Proceed. 2nd Int. Symp. Condo Meat Qual. Pigs Wageningen, pp. 282-286