冯岗,黄彩霞,张松山,卢凌,孙宝忠,余群力.猪肉品质评价要素的组成研究[J].食品安全质量检测学报,2012,3(6):633-638
猪肉品质评价要素的组成研究
Investigation of elements for pork quality evaluation
投稿时间:2012-11-09  修订日期:2012-12-03
DOI:
中文关键词:  猪肉  质量评价  生产企业  消费者
英文关键词:pork  quality evaluation  producer  consumer
基金项目:公益性行业(农业)科研专项(201003008)、国家科技支撑项目(2012BAH04B02)
作者单位
冯岗 1. 中国农业科学院北京畜牧兽医研究所; 2. 甘肃农业大学食品科学与工程学院 
黄彩霞 中国农业科学院北京畜牧兽医研究所 
张松山 中国农业科学院北京畜牧兽医研究所 
卢凌 中国农业科学院北京畜牧兽医研究所 
孙宝忠 中国农业科学院北京畜牧兽医研究所 
余群力 甘肃农业大学食品科学与工程学院 
AuthorInstitution
FENG Gang 1. Institute of Animal Science, Chinese Academy of Agricultural Science; 2. College of Food Science and Engineering, Gansu Agriculture University 
HUANG Cai-Xia Institute of Animal Science, Chinese Academy of Agricultural Science 
ZHANG Song-Shan Institute of Animal Science, Chinese Academy of Agricultural Science 
LU Ling Institute of Animal Science, Chinese Academy of Agricultural Science 
SUN Bao-Zhong Institute of Animal Science, Chinese Academy of Agricultural Science 
YU Qun-Li College of Food Science and Engineering, Gansu Agriculture University 
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中文摘要:
      目的 为了解消费者和生产企业关于猪肉品质评价标准的异同, 向生产企业改进猪肉质量提供指导信息。方法 对河北、河南、广东等十个省(市)的39家猪肉生产企业的质检部门代表和120名消费者进行关于企业和消费者如何评价猪肉质量的调查。结果 消费者普遍缺乏辨别猪肉质量的相关知识, 生产者与消费者之间存在严重的信息不对称问题。消费者除了从猪肉的外部感官特征如肉色、脂肪覆盖程度等预测猪肉质量外, 很大程度上只能从猪肉的品牌、价格、销售地点等信息预期猪肉质量。结论 猪肉生产企业在一定程度上了解影响消费者购买决定的因素, 但对消费者对猪肉质量的需求缺乏深入研究。这表现在猪肉生产与销售者把感官特征作为评价猪肉品质的重要标准, 但是忽视了消费者非常关注的营养、健康、滋味等品质。
英文摘要:
      Objective To understand the similarities and differences of the pork quality evaluation criteria between consumers and pork producers so as to provide guidance to manufacturers to improve pork quality. Methods A total of 39 quality control sector representatives from 39 pork producers belonging to ten provinces (Hebei, Henan, Guangdong, etc.) and 120 consumers were surveyed for how to assess the quality of pork. Results The results showed a general lack of related knowledge for consumers to distinguish the pork quality, and there was a serious information asymmetry problem between producers and consumers. Apart from the external sensory characteristics, such as freshness and the degree of fat covering, consumers forecasted the pork quality from brand, price, muscle location and other information. Conclusion Although pork producers understood the factors that influence consumers’ purchase decisions, they still lacked of in-depth investigation of the consumer demands for pork quality which were reflected by the facts that pork producers and sales evaluated the pork quality largely by the sensory characteristics but ignore the nutrition, health, taste and other quality attributes which were also concerned about by the consumers.
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