Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

Noidad Sawankamol; Limsupavanich Rutcharin; Suwonsichon Suntaree; Chaosap Chanporn

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Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

机译：视觉大理石水平在猪肉腰胸上的影响肉质和泰国消费者接受和购买意图

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Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships.

机译：目的：我们调查了视觉大理石水平（VML）对猪肉物理化学特征的影响，消费者可口碱应对，VML喜好，购买意图及其关系。

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来源
《Asian-Australasian Journal of Animal Sciences》 |2019年第12期|共10页
作者
Noidad Sawankamol; Limsupavanich Rutcharin; Suwonsichon Suntaree; Chaosap Chanporn;
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作者单位

KMITL Fac Agr Technol Dept Anim Prod Technol &

Fisheries Bangkok 10520 Thailand;

KMITL Fac Agr Technol Dept Anim Prod Technol &

Fisheries Bangkok 10520 Thailand;

Kasetsart Univ Fac Agroind Dept Prod Dev Sensory &

Consumer Res Ctr Bangkok 10900 Thailand;

KMITL Fac Ind Educ &

Technol Dept Agr Educ Bangkok 10520 Thailand;

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原文格式 PDF
正文语种 eng
中图分类动物学;畜牧、动物医学、狩猎、蚕、蜂;
关键词
Intramuscular Fat; Visual Marbling Level; Pork Loin Quality; Meat Physicochemical Traits; Consumer Palatability Responses; Purchase Intent;

机译：肌内脂肪;视觉大理石水平;猪腰质量;肉物理化学特征;消费者可口性应对;购买意图;

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1. Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent [J] . Noidad Sawankamol, Limsupavanich Rutcharin, Suwonsichon Suntaree, Asian-Australasian Journal of Animal Sciences . 2019,第12期

机译：视觉大理石水平在猪肉腰胸上的影响肉质和泰国消费者接受和购买意图
2. Marbling effects on quality characteristics of pork loin chops; consumer purchase intent, visual and sensory characteristics [J] . M.S. Brewer, L.G. Zhu, F.K. McKeith Meat Science . 2001,第2期

机译：大理石花纹对猪里脊肉的品质特性的影响；消费者购买意愿，视觉和感官特征
3. Visual acceptability and consumer purchase intent of enhanced pork loin roasts [J] . Brewer MS, Jensen J, Prestat C, Journal of Muscle Foods . 2002,第1期

机译：增强的猪里脊肉烘烤的视觉可接受性和消费者购买意愿
4. The effects of immunocastration on meat quality and sensory properties of pork loins [C] . J. Y. Jeong, J. H. Choi, D. J. Han, Congress of the International Pig Veterinary Society . 2008

机译：免疫截止对猪腰肉质和感官特性的影响
5. Consumer Perception, Willingness to Pay, Tenderness and Retail Display of Non-enhanced, Enhanced and High-quality Pork Loins [D] . ?Cassens, Andrew Michael 2020

机译：消费者感知，愿意支付，柔软和零售展示非增强，增强和优质的猪肉腰
6. Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent [O] . Sawankamol Noidad, Rutcharin Limsupavanich, Suntaree Suwonsichon, 2019

机译：猪里脊肉的视觉大理石花纹水平对肉品质和泰国消费者的接受程度和购买意愿的影响
7. The Effect of Increased Pork Hot Carcass Weights and Chop Thickness on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops [O] . E. A. Rice, A. B. Lerner, H. E. Price, 2018

机译：猪肉热胴体重量增加的效果和斩荷厚度对消费者视觉外观和购买目的含量的含量额定值

Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

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