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dc.contributor.authorVitale, Mauro
dc.contributor.authorKallas, Zein
dc.contributor.authorRivera-Toapanta, Evelyn
dc.contributor.authorKarolyi, Daniel
dc.contributor.authorCerjak, Marija
dc.contributor.authorLebret, Bénédicte
dc.contributor.authorLenoir, Herveline
dc.contributor.authorPugliese, Carolina
dc.contributor.authorAquilani, Chiara
dc.contributor.authorČandek-Potokar, Meta
dc.contributor.authorGil, Marta
dc.contributor.authorOliver, Maria Àngels
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-05-25T05:58:17Z
dc.date.issued2020-05-07
dc.identifier.citationVitale, Mauro, Zein Kallas, Evelyn Rivera-Toapanta, Danijel Karolyi, Marija Cerjak, Bénédicte Lebret, and Herveline Lenoir et al. 2020. "Consumers' Expectations And Liking Of Traditional And Innovative Pork Products From European Autochthonous Pig Breeds". Meat Science 168: 108179. Elsevier BV. doi:10.1016/j.meatsci.2020.108179.ca
dc.identifier.issn0309-1740ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/813
dc.description.abstractThe 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.ca
dc.format.extent33ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofMeat Scienceca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleConsumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breedsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-05-07T02:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDEC/H2020/634476/EU/Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains/TREASUREca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2020.108179ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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