Consumers perception of iberian cooked meat products

Today, many consumers demand and have available a wide assortment of high quality foods. The quality of meat products is influenced by intrinsic factors such as breed, genotype, reared system, and feeding regime. Thus, cooked products manufactured from raw material from Iberian and white pigs should show different sensory quality. The aim of this study was to evaluate different cooked products made from Iberian and white pigs, in order to establish differences. Samples of different cooked meat products were purchased from local supermarkets (cooked ham, pâté and cooked sausages). In order to know if consumers could distinguish between Iberian and white cooked meat products, different tests (triangle test, duo-trio test and ranking test) were carried out with consumers. The results showed that consumers were able to distinguish between cooked meat products manufactured from Iberian and white raw meat. According to consumers, flavour and juiciness were the attributes that allowed distinguish these products.