Colour and fat content as intrinsic cues for consumers attitudes towards meat product quality

59th International Meat Industry Conference

Risti, M.^1 ; Troeger, K.^1 ; Dinovi-Stojanovi, J.^2 ; Kneevi, N.^3 ; Damnjanovi, M.^3

BAFF, Former Federal Centre for Meat Research, Kulmbach, Germany^1

Institute of Meat Hygiene and Technology, Kaanskog 13, Belgrade

11000, Serbia^2

Zlatiborac Company D.o.o., Mojkovaka 58, Belgrade

11136, Serbia^3

关键词: Age groups;    Demographic information;    Fat contents;    Intrinsic cues;    Meat products;    Sensory properties;    Smoked meat products;    Smoked products;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012054/pdf
DOI  :  10.1088/1755-1315/85/1/012054

来源: IOP

【 摘 要 】

The aim of this study was to evaluate consumers' attitudes towards sensory properties of chicken, royal and beef salami, meat products from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1018) in four retail stores (Delhaize) in Belgrade. Consumers were asked for their preference concerning the colour and fat of three selected salami and then completed questionnaire of socio-demographic information including eating behaviour. Selected smoked meat products were evaluated in the DLG Test Center Food, Germany. Consumers, at all education levels and in all age groups, evaluated colour as good and fat as sufficient with a significantly (p