Consumers and Pork Quality – Sensory Taste
Globally, pork is consumed in the largest proportion of all meat (40.1%), followed by poultry (34.1%), beef (21.0%) and finally sheep and goat meat (4.7%) (USDA, 2015). Consumers are the last and most important step in the pork chain, and satisfying their eating expectations is an important part of their future purchasing decisions, writes Chunyan Zhang, PhD, Research Associate, University of Alberta/Genesus Inc.
27 January 2017
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