RESUMO
This study investigated the acceptance of pork with varying levels boar-taint related off-flavours both, within a meat-alone (pure) and a meal context. In total, backfat samples of n=24 animals were evaluated by a trained panel. The fat score was then related to the consumer liking of the pork chops. Repeated ANOVA of chop liking with consumer as a random factor (n=37) and fat score as an interval predictor shows neither a main effect of context (dwithin=0.015) nor the interactions of context with linear and quadratic coefficient of the fat score. The linear (b=-0.20) and quadratic (b=-0.24) coefficients of the fat score main effect demonstrate the necessity and effectiveness of sensory quality control at slaughter. The quadratic coefficient showed a distinct penalty for higher fat scores. Sensory defects detected by trained panellists may not be noticed by usually less sensitive consumers.
