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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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Factors affecting dry-cured ham consumer acceptability.

R Morales1, L Guerrero, A P S Aguiar

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

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Summary

Consumer preferences for dry-cured ham are influenced by texture and processing time, not just appearance. Visual cues like color and fat do not guarantee sensory satisfaction, highlighting a gap between expectation and experience.

Keywords:
Consumer preferencesDry-cured hamExpectationsTexture

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Sensory Analysis

Background:

  • Dry-cured ham is a popular product with complex sensory attributes.
  • Understanding consumer preferences is crucial for product development and marketing in the cured meat industry.

Purpose of the Study:

  • To determine the relative importance of price, processing time, texture, and intramuscular fat on dry-cured ham purchase intention using conjoint analysis.
  • To assess how the visual appearance of dry-cured ham impacts consumer expectations.
  • To map consumer sensory preferences for dry-cured ham using external preference mapping.

Main Methods:

  • Conjoint analysis was employed to evaluate attribute importance in purchase decisions.
  • Consumer expectations were assessed based on visual cues of dry-cured ham appearance.
  • External preference mapping was utilized to describe consumer sensory preferences.

Main Results:

  • Texture and processing time significantly influenced consumer preferences in conjoint analysis.
  • Visual attributes such as red color intensity, color uniformity, external fat, and white film presence affected consumer expectations.
  • Consumers expressed dislike for bitter, metallic flavors, and excessive saltiness or piquantness.

Conclusions:

  • A notable discrepancy exists between consumers' expected and experienced acceptability of dry-cured ham.
  • Visual preferences alone do not enable consumers to select a dry-cured ham that aligns with their desired flavor and texture profiles.
  • Product development should prioritize sensory attributes like texture and processing time alongside visual appeal.