Influence of consumers’ expectation on the sensory acceptance of traditional meat products
2018
Ristic, Milan | Troeger, Klaus | Djinovic-Stojanovic, Jasna (https://orcid.org/0000-0003-4602-0835) | Knezevic, Nemanja | Vukasovic, Ivan
Meat and meat products are a complex and nutritionally significant components of a human diet. Meat quality and numerous factors such as gender of the animal, diseases status, hormone usage etc. are closely related with the consumers‟ behavior as well as with some sensory characteristics and acceptability. The purpose of the research was to evaluate consumers‟ expectation through their sensory evaluation of chicken, royal and beef salami, traditional smoked meat products from Serbia (Zlatiborac, Mackat). Consumers (n=1031) were asked to evaluate taste (good, satisfactory, non-satisfactory), salt content (well balanced, not salty enough, too salty) and smoke flavour (balanced, too weak, too strong) of the products, during six days (Belgrade, May, 2018) in five retail stores. A questionnaire was a modified version of the DLG-5-points-scheme. According to German Agricultural Society (Deutsche Landwirtschafts-Gesellschaft, DLG), the most important characteristic of meat products during sensory evaluation are appearance, colour, colour maintenance, composition and taste. The obtained data showed that the taste of chicken, royal and beef salami was evaluated as good in the highest percentage (58%, 66% and 72%, respectively), therefore consumers were the most satisfied with the taste of beef salami. Consumers evaluated the salt content of all three analyzed salami as well balanced in similarly percentage (75-79%). Sensory evaluation of smoke flavour was the most uniform. Consumers evaluated the smoke flavor of chicken, royal and beef salami with the highest percentage of the best offered answers (balanced, ~ 80%). Sensory evaluation of the three types of salami showed that consumers were satisfied with their taste, salt content and smoke flavour. Beef salami received the highest evaluation
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