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 condition affected (p < 0.05) appearance, overall acceptability and consumer purchase intent of pork slices. Color differences were perceptible to consumers between packaging treatments. PVC-packaged pork was pinker than vacuum-packaged pork. Vacuum-packaged, PSE pork appeared drier than PVC-packaged PSE pork. Normal pork was more acceptable than PSE pork regardless of packaging. DFD pork acceptability was not different from that of normal pork when vacuum packaged. In general purchase intent paralleled consumer evaluation of overall acceptability. Instrumental color data and pH for samples evaluated are also presented.