Consumer evaluation of pork loins as influenced by firmness, marbling and leanness
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"Objectives of this study. The objectives of this investigation were: (1) to test the consumer acceptance of three different types of pork loins; Firm Marbled, Lean Soft, and Lean Firm: (2) to compare results when members of the panel were subjected to two test situations, Single Stimulus and Paired Comparison: (3) to determine if moisture and ether extractable constituents of the lean and other carcass characteristics have an influence upon the consumer acceptance of loin chops and: (4) to determine if tenderness as measured by the Warner-Bratzler shear device is related to consumer acceptance."--Page 3.
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