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How local pig breed and processing methods affect consumer preferences for dry-cured ham.

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Summary

Consumer perception of Krškopolje pig dry-cured hams (Kraški pršut and Istrski pršut) varied by information provided. Knowing the local breed enhanced liking for Kraški pršut, unlike Istrski pršut.

Keywords:
Blind testCATADry-cured hamExpected testInformed testOverall liking score

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Area of Science:

  • Food Science
  • Sensory Analysis
  • Consumer Behavior

Background:

  • Dry-cured ham production involves traditional methods.
  • Krškopolje pig is a local breed with potential for unique cured products.
  • Consumer perception is influenced by product information and sensory attributes.

Purpose of the Study:

  • To evaluate consumer liking and sensory perception of two dry-cured ham types (Kraški pršut and Istrski pršut) from Krškopolje pigs.
  • To investigate the impact of providing information about the local breed on consumer evaluation.
  • To compare consumer responses in blind, expected, and informed testing scenarios.

Main Methods:

  • Production of Kraški pršut (KK) and Istrski pršut (IK) from Krškopolje pigs.
  • Consumer sensory evaluation (n=118) using blind, expected, and informed tests.
  • Liking assessed via 5-point Likert scale; sensory perception via Check-All-That-Apply method.

Main Results:

  • Kraški pršut (KK) consistently received higher liking scores than Istrski pršut (IK) across all tests.
  • Informed testing significantly increased liking for KK, suggesting positive influence of local breed information.
  • Istrski pršut (IK) showed a notable gap between expected and actual liking, with sensory descriptors differing between expectation and perception.

Conclusions:

  • Information about the Krškopolje local breed positively impacts consumer perception and liking of Kraški pršut.
  • Sensory analysis revealed distinct differences in consumer-perceived attributes between KK and IK hams.
  • Consumer expectations for Istrski pršut did not align with their actual sensory experience, highlighting potential for expectation management.