A study on the market of Taipei city and meat quality of black breed pig

• Main Authors: Hung-Hsin Wu, 巫鴻鑫
• Other Authors: Hwei-Shen Lin
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/02700658961874086747

碩士 === 中國文化大學 === 生活應用科學研究所 === 95 === This study was compared the purchasing behavior, knowing and attitude for customers and venders on the black and white breed pork from the traditional market in Taipei city and also the pork consumers of Carrefour supermarket in Tian-mu area. Among 60 tradition markets, there were 35markets selected by the method of stratified sampling, consumers’ questionaries had 387 copies from traditional market, 252 copies from Carrefour In addition, 89 copies of the venders were from 35 traditional markets and interviewed the meet division chief, of the Carrefour. The black breed pork was raised by DaYing farm. The white breed pork was from ShangLee pork corporation. The loin of 10th rib to the final rib was collected, Twenty samples each from black and white pork, respectively was used for composition analysis, sensory evaluation, pHu, water-holding capacity, drip loss, loin muscle area, tenth-rib and last-rib backfat, thickness and comparison of the subjective and objective method for the color and tenderness. According to the survey, the main purchasers of pork were female. The major retail store they went was in traditional market. The most consumers had experience on buying black breed pork before. The consumers of traditional market and supermarket, and also pork vender thought color, flavor, juice, tasty, softness and nutrition between the black and the white breed pork was difference, They realized the difference were probably due to the breed and breeding system, however, consumers were willing to pay more price for it. The consumers both from the traditional market and the supermarket were concerned about the fresh of pork. The black breed pork showed better flavor and texture than the white one. In the meantime, the black one was rather expensive and not convenient to buy either. The information about black breed pork were from relatives, newspaper and retail store. Above eighty percent pork vender had sold the black breed pork. The pork was easies to sell, because of traditional eating habits and good flavor. They thought that consumer concerned about freshness, cost and the service as the major reasons affecting for purchase. The consumer of traditional and supermarket, and venders regarded that the healthy, hygiene, safety, flavor, juice and tasty of black and white breed pork were significant correlation(P＜0.05). More healthy and hygiene of the pork were more safety. The better flavor and tasty of black and white pork were showed better juice. The traditional market consumer was willing to pay more prices to have the black breed pork. Supermarket consumer and traditional market vender thought that the black breed pork were indicated better color, flavor and tasty, and also it means the pork was more healthy, safety, hygiene, and nutrition. The meat quality experiment was showed that the black breed pork had higher L value, drip loss and shear force value and lower pHu value, water-holding capacity and fat content than the result of white breed pork. All date of sensory evaluations were also indicated that black breed pork is lower than white one. The quality of 10th ribs loin after 24 hr showed that the lower of pHu value had higher of drip loss and bright color(P＜0.01) . The higher of pHu value and lower drip loss had better in juice, texture and overall acceptance. The higher of drip loss were showed lighter color, less tender, less juice, bad flavor, texture and overall acceptance(P＜0.05). Although the WTO strengthening the competition in the meat market and consumer’s eating habits changed in Taiwan, the black breed pork consumption were still popular to some consumer. It was necessary to aggrandize feature of black breed pork in order to the segmented market. The industry had to improve feeds formulation, breed, slaughter technique, further processing progress and hygiene matters etc. The government also needed to emphasis the consumers’ education relate to the black breed pork and established the feature of it as well.