Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

► Intramuscular fat affects pork overall acceptability, tenderness and juiciness. ► Higher intramuscular fat pork has higher consumer's sensory acceptability scores. ► Marbling of pork loin affects the consumers' visual acceptability. ► Consumers can be classified into 'lean loin lovers' and 'marbled loin lovers'.