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標題: Consumer choice of pork chops in Taiwan
作者: Chen, M.T.
Guo, H.L.
Tseng, T.F.
Roan, S.W.
Ngapo, T.M.
關鍵字: Consumers;Preferences;Pork;Choice;Colour;Fat;Marbling;Drip;international preferences;meat appearance
Project: Meat Science
期刊/報告no:: Meat Science, Volume 85, Issue 3, Page(s) 555-559.
Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.03.005
Appears in Collections:動物科學系

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