Determining the effect of porkloin intramuscular fat content on consumer attitudes

The current study evaluated consumer sensory perception, acceptance and preference of porkloin from varied intramuscular fat (IMF) categories in five states. Porkloins (NAMP #413; n =180) were selected according to National Pork Producers Council (NPPC) IMF standards (n= 60/category) of high (NPPC 10), medium (NPPC 5) and low (NPPC 1). Samples from each category were evaluated for flavor, juiciness, tenderness and overall acceptability. Consumers ranked samples from most to least liked. As IMF increased, consumer’s found samples more flavorful (P < 0.001), juicy (P < 0.001), tender (P < 0.001) and rated them higher in overall acceptability (P < 0.001). Trained panelists found as IMF increased, improvements were made in tenderness (P = 0.01), sustained tenderness (P = 0.01) overall acceptability (P = 0.05) and flavor intensity tended to be higher (P = 0.08). Intramuscular fat appears to play a role in consumer acceptance of porkloins, suggesting a need for further inquiry.