The role of marbling as an intrinsic characteristic at the point of meat purchase–the Taguchi approach

Abstract Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, and extrinsic cues affect consumers’ purchasing decisions. The importance of each cue was analysed discussed in previous literature. Thus, colour level marbling fresh meat were defined as key at point purchase. These are mostly related to pork beef. aim this study identify most closely match consumer’s preferences time losses. For purpose, paper gives novel approach potential application Taguchi loss function associated with losses for marbling. This can implemented by providing characteristic’s proper target values limits, which would make production process more consistent.