Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?
The literature on pork quality perception is fragmented, particularly regarding the role of sensory and intrinsic attributes and consumer familiarity. This study addresses this gap by examining the importance of sensory attributes (juiciness, flavor, aroma, and tenderness) and an intrinsic attribute...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2587 |
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| author | Ángel Millán Marta Retamosa |
| author_facet | Ángel Millán Marta Retamosa |
| author_sort | Ángel Millán |
| collection | DOAJ |
| description | The literature on pork quality perception is fragmented, particularly regarding the role of sensory and intrinsic attributes and consumer familiarity. This study addresses this gap by examining the importance of sensory attributes (juiciness, flavor, aroma, and tenderness) and an intrinsic attribute (pig breed—related to differences in color and fat content) in the overall quality assessment of pork loin. Additionally, it investigates how consumer familiarity with the pork loin category influences perceived quality. An experimental study was conducted with 130 Spanish consumers. The proposed hypotheses were tested using analysis of covariance (ANCOVA) models and a latent class cluster analysis to explore both the impact of specific attributes on perceived quality and the segmentation of consumers based on familiarity. The findings indicate that flavor, tenderness, and juiciness are the key sensory attributes influencing the overall quality perception of pork loin. In contrast, Duroc pork loin is perceived as being of lower quality. The cluster analysis identified three distinct consumer segments based on their level of familiarity with the product. This study contributes new empirical evidence to the understanding of the perceived quality of pork loin, highlighting the significant role of specific sensory attributes and consumer familiarity. These insights can inform product development and marketing strategies tailored to different consumer profiles. |
| format | Article |
| id | doaj-art-56d37560652e4f258bece78d4a2fc9fd |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-56d37560652e4f258bece78d4a2fc9fd2025-08-20T03:36:01ZengMDPI AGFoods2304-81582025-07-011415258710.3390/foods14152587Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?Ángel Millán0Marta Retamosa1Marketing Department, Facultad de Derecho y Ciencias Sociales, Universidad de Castilla-La Mancha, Ronda de Toledo, 13003 Ciudad Real, SpainMarketing Department, Facultad de Ciencias Jurídicas y Sociales, Universidad de Castilla-La Mancha, Cobertizo San Pedro Mártir s/n, 45071 Toledo, SpainThe literature on pork quality perception is fragmented, particularly regarding the role of sensory and intrinsic attributes and consumer familiarity. This study addresses this gap by examining the importance of sensory attributes (juiciness, flavor, aroma, and tenderness) and an intrinsic attribute (pig breed—related to differences in color and fat content) in the overall quality assessment of pork loin. Additionally, it investigates how consumer familiarity with the pork loin category influences perceived quality. An experimental study was conducted with 130 Spanish consumers. The proposed hypotheses were tested using analysis of covariance (ANCOVA) models and a latent class cluster analysis to explore both the impact of specific attributes on perceived quality and the segmentation of consumers based on familiarity. The findings indicate that flavor, tenderness, and juiciness are the key sensory attributes influencing the overall quality perception of pork loin. In contrast, Duroc pork loin is perceived as being of lower quality. The cluster analysis identified three distinct consumer segments based on their level of familiarity with the product. This study contributes new empirical evidence to the understanding of the perceived quality of pork loin, highlighting the significant role of specific sensory attributes and consumer familiarity. These insights can inform product development and marketing strategies tailored to different consumer profiles.https://www.mdpi.com/2304-8158/14/15/2587pork loinqualitysensory attributesbreedfamiliaritylatent class cluster analysis |
| spellingShingle | Ángel Millán Marta Retamosa Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? Foods pork loin quality sensory attributes breed familiarity latent class cluster analysis |
| title | Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? |
| title_full | Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? |
| title_fullStr | Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? |
| title_full_unstemmed | Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? |
| title_short | Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? |
| title_sort | consumer assessment of pork loin quality how important are sensory attributes pig breed and familiarity |
| topic | pork loin quality sensory attributes breed familiarity latent class cluster analysis |
| url | https://www.mdpi.com/2304-8158/14/15/2587 |
| work_keys_str_mv | AT angelmillan consumerassessmentofporkloinqualityhowimportantaresensoryattributespigbreedandfamiliarity AT martaretamosa consumerassessmentofporkloinqualityhowimportantaresensoryattributespigbreedandfamiliarity |