CONSUMER EVALUATION OF PORK APPEARANCE WITH DIFFERING PHYSIOLOGICAL AND PACKAGING CONDITIONS

Consumers (n = 116) evaluated color (pink intensity), appearance (wet/ dry), overall acceptability and purchase intent of normal, PSE and DFD ) pork loin slices in PVC and in vacuum packages. Packaging X muscle c ondition affected (p < 0.05) appearance, overall acceptability and con sumer purchase intent of pork slices. Color differences were perceptib le to consumers between packaging treatments. PVC-packaged pork was pi nker than vacuum-packaged pork. Vacuum-packaged, PSE pork appeared dri er than PVC-packaged PSE pork. Normal pork was more acceptable than PS E pork regardless of packaging. DFD pork acceptability was not differe nt from that of normal pork when vacuum packaged. In general purchase intent paralleled consumer evaluation of overall acceptability. Instru mental color data and pH for samples evaluated are also presented.