Pork: profile of the West of Paraná consumers and physical evaluation of chop
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/28964 |
Resumo: | Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ? 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50). The research contributed to identifying features considered important by pork consumers, suggesting strategic actions to achieve greater preference and consumption index. The evaluation of physical parameters showed there is variability involved in pork chop quality as the samples were obtained from commercially different origins and under different processing and storage conditions. |
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Semina. Ciências Agrárias (Online) |
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Pork: profile of the West of Paraná consumers and physical evaluation of chopCarne suína: perfil de consumidores do Oeste do Paraná e avaliação física de bistecaQuality attributesDFD meatPSE meatPurchase behaviourShearing forceDescriptive research.Atributos de qualidadeCarne DFDCarne PSEComportamento de compraForça de cisalhamentoPesquisa descritiva.Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ? 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50). The research contributed to identifying features considered important by pork consumers, suggesting strategic actions to achieve greater preference and consumption index. The evaluation of physical parameters showed there is variability involved in pork chop quality as the samples were obtained from commercially different origins and under different processing and storage conditions.O consumo de carne suína no Brasil ainda é baixo, apesar da importância produtiva. Questões relevantes a suinocultura, qualidade da carne e avaliação de aspectos e atributos considerados importantes por consumidores no momento da compra possibilitam identificar a demanda do mercado consumidor. Além disso, a avaliação dos parâmetros físicos de cortes é sugerida para atestar a qualidade. Este trabalho teve como objetivo identificar a situação atual da suinocultura e determinar os principais aspectos e atributos considerados pelos consumidores no momento da compra de carne suína na região Oeste do Paraná. De forma adicional, os parâmetros físicos de cinco marcas de bistecas suínas comercializadas na região foram determinados. Inicialmente, uma pesquisa exploratória foi realizada com dez profissionais do setor suinícola, que demonstraram conhecer os fatores que interferem na qualidade da carne obtida e que algumas cidades da região estão ultrapassando a capacidade de absorção do mercado de produção de suínos. Uma pesquisa descritiva com cem consumidores mostrou que apesar de a maioria preferir carne bovina, 41% declararam consumir carne suína de 2 a 3 vezes por semana. Os cortes preferidos foram bisteca e costela, consumidos na maioria das vezes fritos ou assados. Itens como validade e registro de inspeção federal foram considerados os de maior importância no ato da compra enquanto o preço foi o menos importante. Quanto aos atributos sensoriais, a cor da carne foi a mais citada. Na avaliação física de bistecas de cinco marcas comerciais não houve diferença (p > 0,05) nos resultados de pH, capacidade de retenção de água e perda de peso por cozimento, diferente do observado para a cor (L*, a* e b*) e força de cisalhamento, que apresentaram diferença entre as marcas (p ? 0,05). Comparando-se os valores de pH e L*, pode-se sugerir que duas marcas avaliadas apresentaram características de carne normal, uma marca carne DFD (pH > 6,0 e L* < 45) e as outras duas PSE (pH < 6,0 e L* > 50). A pesquisa contribuiu para o levantamento de características consideradas importantes pelos consumidores de carne suína, sugerindo ações estratégicas para alcançar um maior índice de preferência e consumo. A avaliação dos parâmetros físicos das bistecas mostrou que, por se tratar amostras de diferentes procedências comerciais e submetidas a diferentes condições de processamento e armazenamento, existe uma variabilidade envolvida nos parâmetros físicos.UEL2017-11-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2896410.5433/1679-0359.2017v38n6p3563Semina: Ciências Agrárias; Vol. 38 No. 6 (2017); 3563-3578Semina: Ciências Agrárias; v. 38 n. 6 (2017); 3563-35781679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/28964/22263Copyright (c) 2017 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSilva-Buzanello, Rosana Aparecida daKalschne, Daneysa LahisHeinen, Silmara MaisaPertum, ClaudeteSchuch, Alexia FrancielliCorso, Marinês PaulaCanan, Cristiane2022-10-21T12:52:41Zoai:ojs.pkp.sfu.ca:article/28964Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-21T12:52:41Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Pork: profile of the West of Paraná consumers and physical evaluation of chop Carne suína: perfil de consumidores do Oeste do Paraná e avaliação física de bisteca |
title |
Pork: profile of the West of Paraná consumers and physical evaluation of chop |
spellingShingle |
Pork: profile of the West of Paraná consumers and physical evaluation of chop Silva-Buzanello, Rosana Aparecida da Quality attributes DFD meat PSE meat Purchase behaviour Shearing force Descriptive research. Atributos de qualidade Carne DFD Carne PSE Comportamento de compra Força de cisalhamento Pesquisa descritiva. |
title_short |
Pork: profile of the West of Paraná consumers and physical evaluation of chop |
title_full |
Pork: profile of the West of Paraná consumers and physical evaluation of chop |
title_fullStr |
Pork: profile of the West of Paraná consumers and physical evaluation of chop |
title_full_unstemmed |
Pork: profile of the West of Paraná consumers and physical evaluation of chop |
title_sort |
Pork: profile of the West of Paraná consumers and physical evaluation of chop |
author |
Silva-Buzanello, Rosana Aparecida da |
author_facet |
Silva-Buzanello, Rosana Aparecida da Kalschne, Daneysa Lahis Heinen, Silmara Maisa Pertum, Claudete Schuch, Alexia Francielli Corso, Marinês Paula Canan, Cristiane |
author_role |
author |
author2 |
Kalschne, Daneysa Lahis Heinen, Silmara Maisa Pertum, Claudete Schuch, Alexia Francielli Corso, Marinês Paula Canan, Cristiane |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Silva-Buzanello, Rosana Aparecida da Kalschne, Daneysa Lahis Heinen, Silmara Maisa Pertum, Claudete Schuch, Alexia Francielli Corso, Marinês Paula Canan, Cristiane |
dc.subject.por.fl_str_mv |
Quality attributes DFD meat PSE meat Purchase behaviour Shearing force Descriptive research. Atributos de qualidade Carne DFD Carne PSE Comportamento de compra Força de cisalhamento Pesquisa descritiva. |
topic |
Quality attributes DFD meat PSE meat Purchase behaviour Shearing force Descriptive research. Atributos de qualidade Carne DFD Carne PSE Comportamento de compra Força de cisalhamento Pesquisa descritiva. |
description |
Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ? 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50). The research contributed to identifying features considered important by pork consumers, suggesting strategic actions to achieve greater preference and consumption index. The evaluation of physical parameters showed there is variability involved in pork chop quality as the samples were obtained from commercially different origins and under different processing and storage conditions. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-11-23 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/28964 10.5433/1679-0359.2017v38n6p3563 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/28964 |
identifier_str_mv |
10.5433/1679-0359.2017v38n6p3563 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/28964/22263 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 38 No. 6 (2017); 3563-3578 Semina: Ciências Agrárias; v. 38 n. 6 (2017); 3563-3578 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306077707173888 |