Consumer perception and acceptance of pork and chicken sausage

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: Belgrade;    Chicken sausages;    Consumer perception;    Meat products;    Pork and chickens;    Salt content;    Well balanced;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012072/pdf
DOI  :  10.1088/1755-1315/85/1/012072

来源: IOP

【 摘 要 】

This study was performed to evaluate consumers' perception and acceptance of selected pork and chicken sausage (budim and chicken sausages, respectively) from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1157) in three retail stores in Belgrade. Consumers were asked for their preference for taste, salt content and smoke of two sausages and to recognize the kind of meat which was used to make these meat products. Consumers evaluated taste, salt content and smoke flavor of budim and chicken sausages with the highest percentage of the best offered answer. Between 47-55%, 72-76% and 82-84% of consumers evaluated the taste of sausages as good, the salt content as well-balanced and the smoke flavor as balanced, respectively. Tukey's HSD test was applied to analyze variations of male and female perception and acceptance of analyzed sausages.