The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami

• DOI: 10.1007/s13165-021-00369-9
• Publication Date: 2021-09-16T01:23:34Z
• Authors: Claudia Meier; Eugenia Harms; Barbara Früh; Helena Stoffers; Giuseppe Bee; Diana Hartig Huge...; Nele Quander-Stoll; Hanna Stolz
• Keywords: Wine tasting; Sensory Analysis

Abstract Pork salami with a high content of polyunsaturated fatty acids (PUFA) may be unappealing for consumers as it is more prone to the development off-flavors and “greasy” texture. In Switzerland, share than 15.5% PUFA in back fat penalized payment deduction minimally CHF 0.10 per kilogram carcass weight. this study, we aimed assess effect different levels organic labeling on Swiss consumers’ acceptance pork salami. We conducted sensory consumer experiment, following two-factorial treatment structure, crossing factor “PUFA level” (15.4% vs. 18.3% fat) “information production system” (blind non-organic organic). Consumer was captured using 9-point hedonic scale overall liking an open-ended willingness pay question. Furthermore, participants had opportunity comment their experience each product open text An increased 15.4% did not lead significant difference either three information conditions, even though, identified analysis comments, high-PUFA tended often perceived “softer” and/or “more greasy”. contrast, both high- low-PUFA significantly higher under “organic” “non-organic” or blind tasting conditions. Based up 18% expected have negative impact Therefore, based previous findings, recommend adapt quality grading system account acceptable limit 18%. Future research should further explore trade-offs between quality, sustainability, healthiness while taking heterogeneity into account.