The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds / Vitale M.; Kallas Z.; Rivera-Toapanta E.; Karolyi D.; Cerjak M.; Lebret B.; Lenoir H.; Pugliese C.; Aquilani C.; Candek-Potokar M.; Gil M.; Oliver M.A.. - In: MEAT SCIENCE. - ISSN 0309-1740. - ELETTRONICO. - 168:(2020), pp. 0-0. [10.1016/j.meatsci.2020.108179]
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds
Pugliese C.Membro del Collaboration Group
;Aquilani C.Membro del Collaboration Group
;
2020
Abstract
The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.
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