Quantification of pork belly and Boston butt quality attribute preferences of South Korean customers

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1 Quantification of pork belly and Boston butt quality attribute preferences of South Korean customers M. L. Vonada 1, B. S. Bidner, K. E. Belk*,2, F. K. McKeith, W. R. Lloyd 3, M. E. O Connor, and G. C. Smith* *Department of Animal Sciences, Colorado State University, Fort Collins ; Department of Animal Sciences, University of Illinois, Urbana 61801; and Agricultural Marketing Service, USDA, Washington, DC ABSTRACT: U.S. packers must have quantitative criteria for selection of pork bellies and Boston butts for export to South Korea. Pork bellies (IMPS 409A) and Boston butts (IMPS 409A, 406B, 407) were selected from normal production in a U.S. pork packing plant and transported to Seoul, South Korea, via seafreighter in refrigerated containers (frozen < 5 C) or via air freight (fresh > 0 C; frozen < 5 C). Participants at the Seoul Food Show were surveyed about their preferences for specific quality attributes of these cuts. were selected to differ in seam fat content (low =<20%, moderate = 20 to 40%, high =>40% extractable fat), lean color (pale = L* > 50, medium = L* 48 50, dark = L* < 48), weight (3.36, 4.04, or 5.36 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), shape (round, wavy, square), and belly thickness (3.81, 4.32, or 4.90 cm). Boston butts were selected to differ in USDA marbling score (Slight, Small, Modest, Moderate, and Slightly Abundant), seam fat content (low =<10%, moderate = 10 to 20% fat, high =>20% extractable fat), lean color (pale = L* > 44, medium = L* 40 42, dark = L* < 38), weight (2.91, 3.82, or 4.66 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), and shape (square, oblong, round). In Seoul, pork subprimals were tempered (if frozen), sliced, and arrayed by quality attribute and category in a retail display case. Over4doftesting, attendees (n = 210) of the food show were asked to rate the displayed samples for each quality attribute on a standardized ballot. Mid-weight (3.82 kg) Boston butts that displayed Moderate or higher USDA marbling scores with moderate amounts of seam fat, Japanese lean color scores of 2 or 4, round geometric shape, and that were vacuum-packaged and transported to Korea in the freshly chilled state best characterized the quality attribute preferences of responents. Pork bellies that exhibited moderate amounts of seam fat, Japanese lean color scores of 3, square shape, belly thickness of 3.94 cm, approximate weight of 4.04 kg, and that were vacuum-packaged and transported to Korea in the freshly chilled state best met the quality needs of South Korean customers. Key Words: Exports, Korea Republic, Meat Cuts, Pork 2000 American Society of Animal Science. All rights reserved. J. Anim. Sci : Introduction The International Pork Quality Audit (Morgan et al., 1995) identified variation in lean quality of U.S. pork as an area of needed improvement to serve the needs of customers in Asia. Pork exports from the United States in 1997 added $15.72 per animal to the value of an average U.S. market hog (USMEF, 1997). The added 1 Present address: Leachman Cattle Company, LLC, Billings, MT, Correspondence: kbelk@ceres.agsci.colostate.edu. 3 Present address: Foodbrands America, Oklahoma City, OK Received December 13, Accepted June 6, financial benefits of exporting pork cannot be ignored, and as new markets open the specific requirements of each market must be evaluated so that the U.S. pork industry can provide products that meet the demands of these markets. Trade agreements (Uruguay Round of General Agreements on Tariffs and Trade and the North American Free Trade Agreement) signed during the 1990s helped to expand U.S. pork exports and offer opportunities in foreign markets such as South Korea. Studies of the South Korean pork market have never quantified the quality attribute preferences of South Korean customers. This information would allow U.S. pork exporters to understand the exact quality specifications that pork single-ribbed bellies and Boston butts exported to that market should meet. The objective of this study was to determine whether the marbling, 2608

2 South Korean pork quality preferences 2609 color, seam fat, weight, packaging and boxing, and state of refrigeration of U.S. pork products reflect South Korean retailers merchandising needs with respect to quality and to improve U.S. market share of the South Korean pork market. Materials and Methods Product Selection. To select product for display at the Seoul Food Show, at which respondents were asked to evaluate and complete a standardized survey, pork bellies (IMPS 409A) and Boston butts (IMPS 406A, 406B, 407) were selected from normal fabrication procedures in a U.S. pork packing plant. were selected to differ in seam fat content (low =<20%, moderate = 20 to 40%, high =>40% extractable fat), lean color (pale = L* > 50, medium = L* 48 50, dark = L* < 48), weight (3.36, 4.04, or 5.36 kg), state of refrigeration and type of packaging used (poly-wrapped frozen; poly-wrapped chilled; vacuum-packaged frozen; or vacuum-packaged chilled), shape (round, wavy, or square), and belly thickness (3.81, 4.32, or 4.90 cm) measured as belly slice width. Boston butts were selected to differ in USDA marbling score, using the surface that separated the Boston Butt from the picnic shoulder (Slight, Small, Modest, Moderate, and Slightly Abundant), seam fat content (low =<10%, moderate = 10 to 20%, high => 20% extractable fat), lean color (pale = L* > 44, medium = L* 40 42, dark = L* < 38), weight (2.91, 3.82, or 4.66 kg), state of refrigeration and type of packaging used (poly-wrapped frozen; poly-wrapped chilled; vacuumpackaged frozen; vacuum-packaged chilled), and shape (square, oblong, round). At the time of selection, samples for ether extractable fat determinations were removed from the pork Boston butts and bellies to be used for marbling and seam fat comparisons. All L*, a*, and b* values were determined by computing an average of three individual measurements taken from random sites on the lean surface using daylight as a light source and an angle of 10. Ether Extractable Fat Percentage. Belly subsamples of 5 g were excised from each cut, one from the flank end and one from the ham end, and Boston butt subsamples of 10 g were excised from the butt face for extractable fat analysis. Boston butt subsamples were homogenized with a Black and Decker Food Processor (Shelton, CT). Belly subsamples (two per belly) were homogenized in a larger commercial food processor (Robot Coupe, Ridgeland, MS). Fat and moisture percentages were determined in duplicate on the homogenized subsamples using AOAC (1984) procedures. Extractable fat percentages were used in addition to visual ratings to sort Boston butts for marbling and bellies for seam fat and thickness. Fat percentages also were used to assign Boston butts and bellies to appropriate groups to represent differences in the quality attribute when displayed at the Seoul Food Show. Product Shipment. Products for all comparisons, except those used for temperature and packaging comparisons, were vacuum-packaged, frozen, and shipped via commercial sea freighter to Seoul, South Korea through customs in Pusan, Korea. Two additional air shipments (one frozen and one chilled) of pork bellies and Boston butts were required to obtain differences in state of refrigeration and type of packaging used for comparisons of temperature and packaging for bellies and Boston butts. Product Preparation and Handling in South Korea. Upon arrival in South Korea, the commercial shipment was stored at a warehouse for 2 wk in a frozen state until the arrival of the investigation team. At that time, the shipment was transported to the Seoul Food Show in the frozen state. Air shipments were stored frozen or chilled, depending on the state in which they were shipped. New product (freshly sliced) was placed in the display case each morning. The frozen pork Boston butts and bellies were tempered in a 2 C cooler overnight so that the product was crusted before retail slicing, packaging, and display each morning of the Food Show. Pork Boston butts and bellies were sliced to a thickness of.5 cm, and four slices of belly or Boston butt were displayed in each retail styrofoam tray. After slicing, subjective lean color, CIE L*, a*, and b*, seam fat amount, shape, and thickness were recorded for each package before it was overwrapped with oxygen-permeable polyvinyl chloride (PVC) film. Subjective measurements, including Japanese color, seam fat, and marbling, were assigned by an official of USDA-AMS. Packages were then placed in retail display cases and each question and level of quality attribute was identified with placards for evaluation by Food Show attendees. Retail packages were used for one quality attribute comparison for 1 d of display only. Survey Development. A standardized survey was developed containing questions that allowed researchers to quantify preferences for specified quality attributes. General survey directions instructed respondents to evaluate only the attribute specified for each question. To facilitate translation, each question listed one attribute that was to be evaluated for the packages identified by a number that matched the question number. The questions were designed to accompany sets of three or four retail packages of sliced U.S. pork Boston butts or bellies that differed visually and quantitatively in the quality attribute assessed. Associated with each question were check-boxes that represented the retail packages displayed at the Seoul Food Show, and respondents were asked to rank the retail packages (1, 2, 3, and, if necessary, 4) with regard to preference for the indicated quality attributes (Tables 1 and 2). In addition, retail labels (Figure 1) were developed and affixed to retail packages of pork placed in the survey display case to represent four different marketing concepts. Respondents were asked to rank the marketing concepts in order of customer appeal for pork Boston butts and bellies. The first label affixed to retail packages was the U.S. Pork seal developed by the

3 2610 Vonada et al. Table 1. Quality attribute level displayed by day of the Seoul Food Show corresponding to retail packages A, B, and C, as well as D (where pertinent), and corresponding to the survey question addressing that quality trait for Boston butts. Display package Survey Quality Show question no. attribute day A B C D b 1 Marbling 1 Slight Small Modest N/A 2 Slight Small Modest N/A 3 Slight Moderate Slightly abundant N/A 4 Slight Modest Slightly abundant N/A 3 Lean color a 1 Pale (2) Medium (3) Dark (5) N/A 2 Pale (2) Medium (4) Dark (5) N/A 3 Pale (2) Medium (4) Dark (5) N/A 4 Pale (2) Medium (3) Dark (4) N/A 4 Weight, kg N/A 2 Seam fat 1 4 Low Moderate High N/A (< 10% fat) (10 20% fat) (> 20% fat) 7 Shape 1 4 Square Oblong Round N/A 6 Temp. and pkg. c 1 4 PWFR PWC VPFR VPC a Japanese color scores (1 through 6). b N/A = not applicable to the survey question. Only question number 6 included the D response option. c Temperature and packaging: PWFR = poly-wrapped, frozen; PWC = poly-wrapped, freshly chilled; VPFR = vaccum-packaged, frozen; and VPC = vacuum-packaged, freshly chilled. National Pork Producers Council (NPPC). The other three labels were generated by the researchers. The second label represented a fictitious U.S. packing company and displayed the packing company name and a product of U.S.A. statement. The third label represented a fictitious U.S. packing company, a brand name for the product, two product claim statements ( real taste of chilled pork and hygienically processed according to USDA s food safety program) and a product of U.S.A. statement. The product claim statements were printed in the Korean language. The fourth label used in this comparison represented a fictitious South Korean packing company, a brand name for the product, two product claim statements ( perfect cold chain system and fresh, chilled ) and a produced in the Republic of Korea statement. This entire label was printed in the Korean language. The latter two labels were developed to contain parallel product claims concerning food safety and a statement about the product s freshness. Respondents were instructed to disregard Table 2. Quality attribute level displayed by day corresponding to retail packages A, B, and C, as well as D (where pertinent), and corresponding to the survey question addressing that quality trait for pork bellies Display package Survey Quality Show question no. attribute day A B C D b 11 Thickness, cm N/A N/A N/A N/A 12 Lean color a 1 Pale (3) Medium (4) Dark (5) N/A 2 Pale (3) Medium (4) Dark (5) N/A 3 Pale (3) Medium (4) Dark (5) N/A 4 Pale (2) Medium (3) Dark (4) N/A 13 Weight, kg N/A 10 Seam fat 1 4 Low Moderate High N/A (< 20% fat) (20 40% fat) (> 40% fat) 14 Shape 1 4 Round Wavy Square N/A 16 Temp. and pkg. c 1 4 PWFR PWC VPFR VPC a Japanese color scores (1 through 6). b N/A = not applicable to the survey question. Only question number 16 included the D response option. c Temperature and packaging: PWFR = poly-wrapped, frozen; PWC = poly-wrapped, freshly chilled; VPFR = vaccum-packaged, frozen; and VPC = vaccum-packaged, freshly chilled.

4 South Korean pork quality preferences 2611 Figure 1. U.S. Pork seal (A); U.S. packing company name and a product of U.S.A. statement (B); U.S. packing company name, brand name, and a production of U.S.A. statement, product claims ( real taste of chilled pork and hygienically processed according to USDA s food safety program ) (C); and Korean company name, Korean brand name, product of S. Korea statement and product claims ( perfect cold chain system and fresh, chilled ) (D). artwork and, instead, to focus on the marketing concept represented by each label. Two additional questions asked respondents to refer to the four marketing concepts and choose a price discount or premium that would entice consumers to buy retail packages of Boston butts and bellies that displayed each of the four marketing concepts. The discount or premium chosen was to be compared to the price that was currently being charged for pork bellies and Boston butts that were being sold at the respective respondent s company stores or at known retail outlet stores. Administration of the Survey. Seoul Food Show attendees were able to observe the packages associated with each question in retail display cases at the show. Five South Korean translators assisted respondents and helped to administer the surveys. Respondents were instructed to evaluate only the quality attribute identified on the survey form for each question and to disregard any other quality differences among retail packages even though stringent product selection criteria were designed to minimize such additional variation. Statistical Analysis. Frequencies of rankings by respondents were calculated using the frequencies procedure of SAS (1995). Frequency differences were tested using the chi square procedure described by Sokal et al. (1973). Results and Discussion Two hundred ten respondents, representing academia, retailers, processors, wholesalers, traders, mar- Table 3. Percentages of respondents that ranked each USDA marbling score for Boston butts first, second, or third in preference USDA Mean ether marbling extractable score fat content, % Slight c 24.5 b 67.0 a Small c 10.0 c.5 d Modest c 36.0 a 11.5 c Moderate b 15.0 c 2.5 d Slightly abundant a 14.5 c 18.5 b a,b,c,d Percentages in the same column with a different superscript letter differ (P <.05).

5 2612 Vonada et al. Table 4. Percentages of respondents that ranked each seam fat score for Boston butts and pork bellies first, second, or third in preference Preference ranking by Mean ether extractable fat, respondents, % Level a % Low 8.5 c 8.5 d 26.9 c 64.6 b Medium 15.8 b 53.4 b 42.4 b 4.1 c High 22.4 a 38.1 c 30.7 c 31.3 d Low 14.2 d 17.5 c 43.0 b 39.4 c Medium 27.2 c 73.2 b 26.0 c 1.0 d High 42.0 b 9.3 d 31.0 c 59.6 b a Seam fat scores exposed to the respondents over the4dofdisplay at the Seoul Food Show. b,c,d Percentages in the same column and for the same cut with a Table 6. Percentages of respondents that ranked each weight group for Boston butts and pork bellies first, second, or third in preference Display weight, Level a kg Light b 29.5 c 33.3 c Medium b 49.7 b 8.7 d Heavy c 20.8 d 58.0 b Light bc 25.6 c 43.5 c Medium b 58.0 b.5 d Heavy c 16.4 d 56.0 b a Weight groups exposed to the respondents over the 4 d of display at the Seoul Food Show. b,c,d Percentages in the same column and for the same cut with a keters, buyers, consultants, importers, consumers, journalists, and distributors, completed the survey. Respondents preferred (P <.05) Boston butts containing greater amounts of marbling (Table 3). For analysis of marbling preferences, data generated from respondents over the 3 d of simulated retail display were broken into marbling scores exhibited, as opposed to the three question levels (Table 3). In fact, 70.9% of respondents most preferred Boston butts with USDA marbling scores of greater than Moderate (6.3% to 7.2% extractable fat). Respondents preferred a moderate amount of seam fat in Boston butts (Table 4). with a moderately high to slightly high visual lean:fat ratio (20 to 40% fat) seemed to be best suited for the South Korean market, but greater amounts of seam fat in Boston butts were more preferable (P <.05) to respondents than low amounts of seam fat as a second choice. Boston butts that displayed a Japanese color score of 2 or 4 at the time of retail display were most preferred (P <.05) by Food Show attendees (Table 5). These Japa- nese color scores correspond to L*, a*, and b* values of 36.6, 7.5, and 12.8, and 31.4, 10.0, and 12.8, respectively. L* values at the time of product selection were higher, and a* and b* values were lower, than at the time of retail display following shipment and storage. Therefore, upon arrival in Seoul, lean color in Boston butts appeared darker, redder, and more yellow than had been the case in the United States. These color value changes need to be taken into consideration at the time of product selection. When selecting Boston butts, the target L*, a*, and b* values should be 46.05, 5.65, and 11.85, respectively. Selecting product using these guideline values will allow for color changes during transportation/distribution that will result in endproducts that meet customer preferences in South Korea for lean color. Boston butts of medium weight (approximately 3.82 kg) were preferred (P <.05) by respondents, followed by light and heavy Boston butts (Table 6). These preferences indicate a need to sort out heavier-weight Boston butts for shipment to markets other than South Korea. Table 5. Percentages of respondents that ranked each Japanese color score for Boston butts and pork bellies first, second, or third in preference Preference ranking by Japanese Mean Mean Mean respondents, % color L* a* b* score value value value a 25.1 a 44.7 a b 21.6 a 3.0 d a 25.6 a 19.1 c b 27.6 a 33.2 b c 7.7 c 2.6 d a 34.9 a 17.4 c b 40.0 a 30.3 b d 17.4 b 49.7 a a,b,c,d Percentages in the same column and for the same cut with a different superscript letter differ (P <.05).

6 South Korean pork quality preferences 2613 Table 7. Percentages of respondents that ranked each temperature and packaging group for Boston butts and pork bellies first, second, or third in preference Level a Poly-wrapped, frozen 5.7 d 9.2 d 32.7 b 52.7 b Poly-wrapped, freshly chilled 7.8 d 19.9 c 39.1 b 33.3 c Vacuum-packaged, frozen 27.3 c 45.5 b 21.1 c 6.5 d Vacuum-packaged, freshly chilled 59.2 b 25.4 c 7.1 d 7.5 d Poly-wrapped, frozen 5.7 d 11.8 cd 33.5 c 49.0 b Poly-wrapped, freshly chilled 10.2 d 16.0 c 37.9 b 36.0 c Vacuum-packaged, frozen 23.0 c 49.7 b 21.4 d 6.0 e Vacuum-packaged, freshly chilled 61.1 b 22.5 c 7.2 e 9.0 d a Range of temperature and packaging exposed to the respondents over the 4 d of display at the Seoul Food Show. b,c,d,e, Percentages in the same column and for the same cut with a different superscript letter differ (P <.05). Vacuum-packaged Boston butts shipped in the freshly chilled state seemed most suitable (P <.05) to respondents relative to packaging and state of refrigeration, followed by vacuum-packaged Boston butts that were shipped frozen (Table 7). Therefore, if transportation and distribution infrastructure inadequacies in South Korea prevent U.S. packers from shipping and distributing freshly chilled Boston butts, the Boston butts shipped frozen to South Korea should be vacuumpackaged. In addition, round-shaped Boston butt slices were most preferred (P <.05) by respondents, indicating a need for packaging and boxing that allows pork Boston butts to maintain a round shape during transportation to South Korea (Table 8). Moderate amounts of seam fat in retail pork belly slices were preferred (P <.05) by respondents (Table 4). Hence, bellies that displayed moderately high to slightly high visual lean:fat ratios (20 to 40% fat) best suited the preferences of South Korean customers. Bel- Table 8. Percentages of respondents that ranked each type of shape (resulting from differences in method of packaging/freezing) of Boston butts and pork bellies first, second, or third in preference Level a Square 30.5 c 26.1 c 43.4 b Oblong 22.5 c 45.5 b 32.3 c Round 47.0 b 28.4 c 24.3 c Round 32.5 c 39.9 b 28.0 c Wavy 15.5 d 31.8 bc 53.0 b Square 53.4 b 28.3 c 19.0 d a Range of Boston butt shape groups exposed to the respondents over the 4 d of display at the Seoul Food Show. b,c,d Percentages in the same column and for the same cut with a lies with low amounts of seam fat were preferred (P <.05) over bellies with high amounts of seam fat. classified as having a Japanese lean color score of 3 and L*, a*, and b* values of 38.9, 5.8, and 10.5, respectively, were preferred (P <.05) over bellies classified as 2, 4, or 5 on the Japanese color scale (Table 5). At the time of product selection L* values were higher and a* and b* values were lower than values at the time of retail display. Therefore, bellies exhibited a darker, redder, and more yellow lean color at the time of retail display. To target bellies that meet the color requirements of customers in South Korea, bellies with L*, a*, and b* values of 49.35,.4, and 6.5 should be selected in U.S. packing plants. Respondents showed a distinct dislike for dark-colored bellies. The dislike for dark-colored bellies contradicted the traditional U.S. packer perception that this market prefers dark-colored pork products (Economic Research Service, 1997). Respondents clearly preferred (P <.05) bellies of medium weight (approximately 3.82 kg) over the lighter and heavier bellies (Table 6). Using this information as a criterion for selecting pork bellies for the South Korean market, bellies weighing from 2.91 to 3.82 kg would best satisfy the needs of South Korean customers. When asked to rank pork packaging and refrigeration differences, vacuum-packaged bellies that were shipped in the freshly chilled state were clearly preferred (P <.05) by respondents over other options; vacuum-packaged, frozen bellies ranked second in preference (Table 7). The state of refrigeration and type of packaging used would depend on the ability of the customer to transport the products through the distribution system with effective temperature control. In addition, square-shaped belly slices were preferred (P <.05) over round or wavyshaped slices by respondents (Table 8). These responses indicate a need for packaging and boxing of bellies that allows the products to maintain a square shape during shipment to, and distribution in, South Korea. of medium thickness were most preferred (P <.05),

7 2614 Vonada et al. Table 9. Percentages of respondents that ranked each belly thickness group for pork bellies first, second, or third in preference Table 11. Marketing concept average price differences from current prices of branded pork products in retail stores Preference ranking by Mean Mean ether respondents, % thickness, extractable Level cm fat, % Thin c 17.5 c 63.7 a Medium a 46.3 a 8.4 c Thick b 36.2 b 27.9 b a,b,c Percentages in the same column with a different superscript letter differ (P <.05). Marketing concept U.S. Pork seal Western Packing Tasty Pork Korean Pork U.S. Pork seal Western Packing Tasty Pork Korean Pork Mean Won/100 g a c 95 c 103 bc 131 b followed by thick and thin bellies (Table 9). An average belly thickness of 4.32 cm should be used as a guide during selection of bellies to meet the thickness requirements of South Korean customers. The U.S. Pork seal marketing concept was most preferred (P <.05) when displayed on packages of sliced Boston butts and bellies (Table 10). Labels displaying a U.S. packing company name and a product brand name with product claims ( real taste of chilled pork and hygienically processed according to USDA s food safety program ) or a comparable label indicating that the pork was domestically produced in Korea were the second choice of respondents. Survey responses indicated that the U.S. Pork seal marketing concept and the Western Packing marketing concept would command a higher price per 100 g (Table 11) than the Korean Pork marketing concept when applied to bellies. This indicates that a greater discount would be needed to make belly packages displaying the Korean Pork marketing concept more desirable to consumers compared to those displaying the U.S. Pork seal or Western Packing label (Table 11). The importance of branding pork destined for South Korea was shown by Vonada et al. (1999). Table 10. Percentages of respondents that ranked each marketing concept for Boston butts and pork bellies first, second, or third in preference Marketing concept U.S. Pork seal 38.1 a 15.3 b 16.4 b 30.2 b Western Packing 15.1 c 33.9 a 38.7 a 12.4 c Tasty Pork 27.3 b 34.8 a 29.4 a 8.0 d Korean Pork 24.3 b 14.8 b 13.8 b 47.1 a U.S. Pork seal 46.1 a 14.6 b 12.9 c 26.4 b Western Packing 12.7 c 35.8 a 39.9 a 11.0 c Tasty Pork 24.3 b 33.9 a 28.8 ab 13.0 c Korean Pork 22.0 b 13.6 b 16.9 c 47.5 a a,b,c,d Percentages in the same column and for the same cut with a a Price differences from prices of branded product currently being sold in retail stores. b,c Means in the same column and for the same cut with a different superscript letter differ (P <.05). Implications Pork Boston butts displaying moderate amounts of seam fat combined with Moderate or higher marbling, a Japanese color score of 2 or 4, a round shape, medium weight (3.82 kg), and vacuum-packaged in the freshly chilled state best characterized the quality attribute preferences of survey respondents. Quality attribute preferences of respondents for pork bellies included a moderate amount of seam fat, a Japanese color score of 3, a square shape, medium weight (4.04 kg), and a belly thickness of 3.94 cm. Vacuum-packaged, freshly chilled bellies were preferred over vacuum-packaged, frozen bellies. The use of quantitative selection requirements that allow U.S. pork packers to select Boston butts and bellies for export to South Korea that meet the preferred quality attribute preferences of South Korean customers will help to improve the consistency and demand for U.S. pork in that market. Literature Cited AOAC Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Arlington, VA. Economic Research Service Livestock, Dairy and Poultry Monthly. USDA, Washington, DC. Morgan, J. B., G. C. Smith, S. K. Fitzgerald, J. A. Sherbeck, C. C. Kukay, W. L. Radakovich, and S. W. Neel International Pork Quality Audit: A foreign market audit of U.S. pork. Final Report to U.S. Meat Export Federation Colorado State University, Fort Collins. pp SAS SAS Systems Under Microsoft Windows (Release 6.11). SAS Inst. Inc., Cary, NC. Sokal, R. R., and F. J. Rohl Chi square test for analysis of frequencies. In: Introduction to Biostatistics. pp W. H. Freeman and Company, San Francisco, CA. USMEF U.S. Meat Export Federation home page. Available at: Accessed Dec. 15, Vonada, M. L., B. S. Bidner, K. E. Belk, F. K. McKeith, W. R. Lloyd, M. E. O Connor, and G. C. Smith Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea). Final Report to the Illinois Soybean Program Operating Board. Program in Meat Science, Colorado State University, Fort Collins.