Margit D. Aaslyng (1), Lene Meinert (1,2)
1) Danish Meat Research Institute, Maglegårdsvej 2, DK-4000 Roskilde, 
mas@danishmeat.dk
2) University of Copenhagen, Faculty of Life Sciences, Department of Food Science, Sensory Science, Rolighedsvej 30, DK-1958 Frederiksberg C, lel@danishmeat.dk
In a consumer study including pork chops and pork roast of loin, consumers from two parts of Denmark received either pork chops (135 families corresponding to 270 consumers) or pork roast (26 families corresponding to 160 consumers) to cook and evaluate at home (Meinert, 2007a). The consumers were asked how the meat was cooked and served.
In general, the consumers cooked the meat until it was well-done. The main part of the consumers preferred chops prepared in an oven but only 10 families did so; most consumers fried the chops on a pan. One family prepared the roast in a grill; the rest prepared it in an oven.
For chops, the meal composition was divided into three - the meat, some staple garniture (potatoes, pasta or rice) and some vegetables. Potatoes were the most popular staple garniture chosen by 63% of the consumers. Twenty-one percent served the chops with rice while only 3% served pasta. The rest did not serve a staple garniture. Only 17% of the consumers served bread or salad to the chops.
There were large variations in the choice of vegetables. Mixed vegetables and carrots were most popular both served by 21% of the consumers. Cauliflower, broccoli, onions and leeks were served by 5-7% of the consumers. Other vegetables served by less than 5% of the consumers were cucumbers, mushrooms, garlic, cabbage, red cabbage, parsley, apples, corn and peas.
About half of the consumers served sauce to the chops, and a geographic difference was seen, as consumers in Holstebro (province) served sauce more often than consumers in Roskilde (Copenhagen suburb).
The roast was much more traditional in the serving, as only one family did not serve potatoes and sauce. The main part also served pickled red cabbage – a very traditional way of serving this meal in Denmark.
Reference
a: Meinert, L. & Aaslyng, M.D. (2007). Consumers prefer tender pork with a fried meat flavour. Poster, 7th Pangborn Sensory Science Symposium. 12-16 August 2007, Minneapolis, MN, USA.
