Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds

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dc.contributor.authorVitale, Mauro
dc.contributor.authorKallas, Zein
dc.contributor.authorRivera-Toapanta, Evelyne
dc.contributor.authorKarolyi, Danijel
dc.contributor.authorMarija, Cerjak
dc.contributor.authorLebret, Bénédicte
dc.contributor.authorLENOIR, Herveline
dc.contributor.authorPugliese, Carolina
dc.contributor.authorAquilani, Chiara
dc.contributor.authorCandek-Potokar, Marjeta
dc.contributor.authorGil, Marta
dc.contributor.authorOliver, Maria Àngels
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA-UPC-IRTA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2020-10-01T11:00:10Z
dc.date.available2021-10-01T00:35:06Z
dc.date.issued2020-10-01
dc.description.abstractThe aim of the study was to ascertain the acceptability of local pork products by European consumers (blind, expected and informed tests) considering the influence of the sensory properties, the expectations and the information about the product given to them. The consumer tests were performed in four cities following an agreed protocol, with products from local breeds (Negre Mallorquí, Cinta Senese, Gascon-Noir de Bigorre and Turopolje) and included traditional (TPP) and innovative products (ITPP).
dc.description.sponsorshipThis study received funding from the European Union’s Horizon 2020 Research and Innovation programme under grant agreement No 634476 (Project acronym: TREASURE). IRTA thanks CERTA funding. The authors thank Ma José Bautista, Jaume Dilme and Agustí Quintana for their technical assistance. E. A. Rivera-Toapanta is a recipient of a doctoral fellowship awarded by the INIA (Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria).
dc.description.versionPostprint (updated version)
dc.format.extent30 p.
dc.identifier.citationVitale, M. [et al.]. Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds. "Meat science", 1 Octubre 2020, vol. 168, p. 1-30.
dc.identifier.doi10.1016/j.meatsci.2020.108179
dc.identifier.issn0309-1740
dc.identifier.urihttps://hdl.handle.net/2117/329629
dc.language.isoeng
dc.relation.projectidinfo:eu-repo/grantAgreement/EC/H2020/634476/EU/DIVERSITY OF LOCAL PIG BREEDS AND PRODUCTION SYSTEMS FOR HIGH QUALITY TRADITIONAL PRODUCTS AND SUSTAINABLE PORK CHAINS/TREASURE
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0309174020301601
dc.rights.accessOpen Access
dc.rights.licensenameAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
dc.subject.lcshFood consumption
dc.subject.lemacBestiar porcí -- Cria i explotació
dc.subject.otherInnovative pork products
dc.subject.otherAutochthonous pig breeds
dc.subject.otherConsumer tests
dc.subject.otherAgrotech
dc.titleConsumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds
dc.typeArticle
dspace.entity.typePublication
local.citation.authorVitale, M.; Kallas, Z.; Rivera-Toapanta, E.; Karolyi, D.; Marija, C.; Lebret, B.; LENOIR, H.; Pugliese, C.; Aquilani, C.; Candek-Potokar, M.; Gil, M.; Oliver, M.A.
local.citation.endingPage30
local.citation.publicationNameMeat science
local.citation.startingPage1
local.citation.volume168
local.identifier.drac29291515

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