Consumer choice of pork chops in Taiwan
Chen, M.T., Guo, H.L., Tseng, T.F., Roan, S.W., Ngapo, T.M. (2010). Consumer choice of pork chops in Taiwan. Meat Science, [online] 85(3), 555-559. http://dx.doi.org/10.1016/j.meatsci.2010.03.005
Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer. © 2010.