Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 boul. Casavant Ouest, St-Hyacinthe, Québec, Canada J2S 8E3.
Meat Sci. 2012 Dec;92(4):338-45. doi: 10.1016/j.meatsci.2012.04.031. Epub 2012 May 11.
The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada tasted local and export quality pork subjected to "chilled" (aged 43 days at -1.7 °C) or conventional ageing (5 days at 3.1 °C). Consumers' scores (out of 10) were higher (P<0.05) in the "chilled" than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P<0.05). No effect of information was observed on the perception of the 'chilled' export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling.
本研究旨在比较加拿大烤猪肉在日本和国内市场的感官质量，特别是出口商进口和运输条件下对感官质量的选择标准。加拿大魁北克的消费者品尝了当地和出口质量的猪肉，这些猪肉经过“冷藏”（在-1.7°C下冷藏 43 天）或传统老化（在 3.1°C下老化 5 天）。消费者的评分（满分 10 分）显示，“冷藏”猪肉在嫩度（6.8 比 5.7）、多汁性（6.6 比 6.0）、口感喜好（6.4 比 5.9）和总体可接受性（6.7 比 6.1）方面均高于传统老化猪肉（P<0.05）。当消费者被告知传统老化的国内优质猪肉将供应国内市场时，消费者的评分显著增加（P<0.05）。信息对“冷藏”出口优质肉类的感知没有影响，这可能是由于在贴标签之前观察到的高感官质量。
