Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?

Abstract

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.