pork quality 2012 national retail benchmarking study...apr 05, 2012 · -npb -industry -research...
TRANSCRIPT
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Pork Quality 2012 National Retail Benchmarking Study
Dr. David Newman
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Table of Contents
2
• Objectives
• Methodology
• Results
• Discussion
• Questions
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Investigators
• North Dakota State University
• University of Florida
• The Ohio State University
• Texas A&M
• Pennsylvania State
• California Polytechnic Institute
• National Pork Board
• Paragon Economics
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Study Objectives
• Use a novel method for sampling and determining retail locations nationwide
• Gather price, package, and pork quality baseline values on fresh pork in the retail case
• Information utilized by retailers, processors, and other industry stakeholders to benchmark and identify areas of needed improvement
• Support existing and continued research
4
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Methodology
5
Step
1
-Address RFP
-Investigators
-Timeline
-Data Collection Specifics
Step
2
-Retailer ID
-U.S. Store Distribution
-Quick Data Collection
Step
3
-Analysis
• Pork Quality
• Data
-Dissemination
-NPB
-Industry
-Research
-Publication
-Further Benchmarking
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Methodology – Retailers • Goal: to represent major supermarket chains evenly with
distribution centers in major metropolitan markets
• Stores from which samples were obtained were identified so that the geographic population distribution and major retailers, both national and regional, were well represented
• The data used for identification of market regions, distribution Centers, and Supermarkets included Progressive Grocer’s 2011 Marketing Guidebook (Stagnito Media, 2011)
6
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Methodology – cont’d
• Further information collected included the list of the top 366 Metropolitan Statistical Areas (MSA) in the United States
• The population of the MSAs was combined with the Retail Share for each of the top five Supermarkets in each Market to provide an estimate of the Population Served by each Supermarket in a Market
• Specific store locations within each market region were chosen to represent middle class retail locations
• Club stores included in the model
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In Store Data Collection Full and self-serve cases
– Pork Blade Steaks – Pork Center-Cut-Loin Chops – Pork Sirloin Chops
Location – 117 Retail Supermarkets – 15 Club Stores – 67 Cities – 25 States – 32 Markets – 51 Store Brands
Date - Between February 15 and April 5, 2012.
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Full-Serve Case Assessment • For each store, brand, and meat cut we collected
the following data:
– Bone-in or Boneless
– Chop or Roast
– # Pieces Available
– Product thickness
– Price per pound,
– Product Label Claims
– Enhanced and %
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Self-Serve Case Assessment
• For each package of center-cut-loin chops, blade steaks, and sirloin chops, the following information was recorded: – Brand - Establishment #
– Bone-in/boneless - Product Thickness
– Chop/roast - Price/lb.
– # pieces available/package - Product Label Claims
– # packages available - Cooking guidelines
– Packaging type - Recipe
– Enhanced and % enhanced - Sell by date
– Recommended cooking temp
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Center-Cut Loin Chops-Subjective Assessment
Ten packages of each brand were assessed for the following:
– Bone-in (Y/N)
– Sell by date
– Color (NPPC 1-6)
– Marbling (NPPC 1-10)
– Firmness (NPPC 1-3)
– Product Defects
• Blood splash, bruised, bone dust
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RESULTS
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Results: Self-Serve • 65 Brands of Pork (L S B)
• 117 stores carried center-cut-loin chops
• 69 stores carried blade steaks
• 59 stores carried sirloin chops
• 5 temp recommendations ranging from 145-165⁰F
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Self-Serve Case Results
Meat Cut Avg. #
Pieces/ Package
Avg. # Packages
/Store
Avg. $/lb w/shopper
card or offer
Avg. Original $/lb
Total Number of packages observed
Blades 2.79 6.39 $2.49 $2.89 863
Sirloins 4.50 5.52 $2.90 $3.60 706
Loins 5.05 7.99 $3.77 $4.53 6,237
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Self-Serve Case Results
Meat Cut
Total Number of Packages
Percent of Packages Bone-in
Percent of Packages Enhanced
Percent of Packages
Over-wrapped
Percent of Packages
MAP
Percent of Packages
Vacuumed
Blades 863 95.25 40.44 80.07 0.35 19.58
Sirloins 706 22.10 59.21 88.95 2.41 8.64
Loins 6237 47.49 50.87 91.07 4.95 3.98
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Center-Cut Loin Chops-Color
n=2778
Enhanced vs. Non-Enhanced Nationally
Enhanced 3.12
Non-Enhanced 3.11
National 3.12
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1.0 2.0 3.0
4.0 5.0 6.0 43 37 31
61 55 49 Minolta L*-Value
COLOR STANDARDS
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Center-Cut Loin Chops- Marbling
n=2750
Enhanced vs. Non-Enhanced Nationally
Enhanced 2.41
Non-Enhanced 2.53
National 2.48
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1.0 2.0 3.0 4.0
5.0 6.0 10.0
MARBLING STANDARDS
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Center-Cut Loin Chops-Firmness
n=2208
Enhanced vs. Non-Enhanced Nationally
Enhanced 2.26
Non-Enhanced 2.26
National 2.26
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Center-Cut Loin Chops-Objective Color
Enhanced vs. Non-Enhanced Nationally
Enhanced Non-Enhanced
National
L* 54.54 56.15 55.39
a* 5.33 4.44 4.86
b* 3.68 3.97 3.84
L*55=NPPC 2.0
n=1820
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Center-Cut Loin Chops-pH
Enhanced vs. Non-Enhanced Nationally
Enhanced 5.99
Non-Enhanced 5.80
National 5.87
n=1819
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Center-Cut Loin Chops-Warner Bratzler Shear Force (Tenderness)
Center-cut loin chops, reported in kg
n=892 Enhanced n=1022 Non-enhanced
Region Enhanced Non-Enhanced
Overall
East Central 22.65 25.01 23.54
Mid Atlantic 19.81 24.12 23.05
New England 21.87 24.42 23.93
Pacific 20.30 26.18 23.83
South East 21.67 24.52 22.65
South West 17.55 25.69 21.77
West Central 22.06 26.58 24.42
National 21.18 25.30 23.34
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Center-Cut Loin Chop Package Variation
Variable P –value
Ultimate pH P < 0.0001
Minolta L* P < 0.0001
Minolta a* P = 0.04
Minolta b* P = 0.12
WBSF P < 0.0001
NPPC Color P < 0.0001
NPPC Marbling P < 0.0001
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Sirloin Chops-pH
Enhanced vs. Non-Enhanced Nationally
Enhanced 5.98
Non-Enhanced 5.72
National 5.89
n=1071
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Sirloin Chops-Objective Color
National Average
L* 51.88
a* 19.48
b* 10.11
n=937
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Sirloin Chops-WBSF
n=1019
Enhanced vs. Non-Enhanced Nationally
Enhanced 1.69
Non-Enhanced 2.34
National 1.91
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Blade Steaks-pH
Enhanced vs. Non-Enhanced Nationally
Enhanced 6.24
Non-Enhanced 6.20
National 6.22
n=853
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Blade Steaks-Minolta Color
n=833
National Average
L* 45.27
a* 19.71
b* 8.13
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Blade Steaks-WBSF
n=749
Enhanced vs. Non-Enhanced Nationally
Enhanced 1.65
Non-Enhanced 1.84
National 1.75
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Cut Thickness
Thin (≤ 1/2”)
Medium (˃1/2” & ˂1.00”)
Thick (≥ 1.00 inch)
Not Reported
Total # Packages
Loin % 34.01 45.50 19.99 0.50 6237
Sirloin % 2.47 48.30 19.97 9.92 706
Blade % 2.44 49.48 10.43 22.48 863
This table refers to # of packages from the self serve data collection Data not reported represents roasts
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Temperature Recommendations
n=7806 packages
Temperature Recommendation (⁰F)
Number of Packages Observed
Percent of Total Number of Packages
145 1,252 16.04
150 322 4.13
155 604 7.74
160 1910 24.47
165 3 0.04
145 & 160 176 2.25
None 3,539 45.34
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Two Tone Color Analysis
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Discussion
• Benchmarking is needed. No consistent dataset to compare against. However:
• Subjective color in store over the past 7 years is fairly consistent (NPPC 3.12 – 3.52)
• Objective color has decreased (L* 48.07 – 55.39) over the same time period
L. I. Wright et. al. 2005. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. S. J. Moeller et. al. 2009. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.
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Discussion
• Some research suggests that pork is bought on visual acceptance (R. C. Person et. al; M. S. Brewer et. al) and prior eating satisfaction (M. S. Brewer et. al)
• Intercept data
• Research also suggests that pork with greater pH and higher marbling equates to a better eating experience (S. J. Moeller et. al)
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Discussion
• Marbling has remained fairly consistent (NPPC 2.37 – 2.52) since 2005.
• Goal = consumer acceptance of higher marbled pork ?
• Research suggests consumers eating experience is better when pork is higher in marbling (S. J. Moeller et. al)
• Education of consumers and meat case managers
L. I. Wright et. al. 2005. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. S. J. Moeller et. al. 2009. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.
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Take Home Message
• Cooking temperature recommendation are not consistent between cuts, brands, and sometimes within package
• Goal = Provide consistent temperature recommendations to consumers
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How do we achieve our goals?
• Employee education
• Seminars
• Pork quality demos
• The person at the meat case needs to know more about meat and meat quality before they can educate consumers and other employees
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Conclusions • Good Distribution of data collection
• Large dataset – further analysis ongoing
• Provides solid benchmarking values for future improvement
• Nationwide
• Regional
• Processor
• Retailer
• Package specifics (both product & package)
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Conclusions
• Comparison to existing data
• Taste of Preference Study (Moeller et al., 2010)
• Consumer responses favor pork with:
• Lower WBS
• Greater pH
• Higher IMF
• Pork cooked to a lower temperature
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Contact Information
Dr. David Newman
North Dakota State University
Fargo, ND
7012317366-office
7017990327-cell