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Meat Sci. 2013 Nov;95(3):652-7. doi: 10.1016/j.meatsci.2013.05.012. Epub 2013 May 16.

Factors affecting dry-cured ham consumer acceptability.

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  • 1Instituto de Investigaciones Agropecuarias INIA, Ruta 5 Norte Km 8, P.O. Box 24-0, Osorno, Chile. rmorales@inia.cl

Abstract

The objectives of the present study were (1) to compare the relative importance of price, processing time, texture and intramuscular fat in purchase intention of dry-cured ham through conjoint analysis, (2) to evaluate the effect of dry-cured ham appearance on consumer expectations, and (3) to describe the consumer sensory preferences of dry-cured ham using external preference mapping. Texture and processing time influenced the consumer preferences in conjoint analysis. Red colour intensity, colour uniformity, external fat and white film presence/absence influenced consumer expectations. The consumer disliked hams with bitter and metallic flavour and with excessive saltiness and piquantness. Differences between expected and experienced acceptability were found, which indicates that the visual preference of consumers does not allow them to select a dry-cured ham that satisfies their sensory preferences of flavour and texture.

Copyright © 2013 Elsevier Ltd. All rights reserved.

KEYWORDS:

Consumer preferences; Dry-cured ham; Expectations; Texture

PMID:
23816516
[PubMed - indexed for MEDLINE]
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