Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds. (October 2020)

• Record Type: Journal Article
• Authors: Vitale, Mauro; Kallas, Zein; Rivera-Toapanta, Evelyn; Karolyi, Danijel; Cerjak, Marija; Lebret, Bénédicte; Lenoir, Herveline; Pugliese, Carolina; Aquilani, Chiara; Čandek-Potokar, Meta; Gil, Marta; Oliver, Maria Àngels
• Is Part Of: Meat science. Volume 168(2020)
• Publication Date: 2020-10
• Subjects: Innovative pork products -- Autochthonous pig breeds -- Consumer tests; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108179
• Languages: English
• ISSNs: 0309-1740

Abstract

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. Highlights: The acceptability of different traditional pork products from autochthonous pig breeds of Europe was evaluated by standart commom protocol. Expectations on traditional and innovative pork products with respect to standard and premium controls were higher when consumers were acquainted with the local production system. Sensory quality had a relevant role on the preferences of consumers