Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Meat Science

Volumn 111, Issue , 2016, Pages 122-129

  Braghieri, Ada ^a   Piazzolla, Nicoletta ^a   Carlucci, Angela ^b   Bragaglio, Andrea ^a   Napolitano, Fabio ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b Smell and Taste 07 snc ^*  (Italy)

Author keywords

Consumer liking; Food choice determinants; Lucanian dry sausage; Preservatives; Sensory characteristics

Indexed keywords

CURING; FOOD PRESERVATIVES; MEATS; NUTRITION; SENSORY PERCEPTION; VETERINARY MEDICINE;

ANIMAL HEALTH; COLOR ATTRIBUTES; CONSUMER CHOICE; CONSUMER LIKING; DRY SAUSAGE; HIGH QUALITY; SENSORY CHARACTERISTICS; SENSORY PROPERTIES;

DRYING;

FOOD PRESERVATIVE; PIGMENT;

ADULT; AGED; ANALYSIS; ANIMAL; CONSUMER ATTITUDE; DECISION MAKING; FEMALE; FOOD PACKAGING; FOOD PREFERENCE; FOOD QUALITY; HUMAN; ITALY; MALE; MEAT; MECHANICS; MIDDLE AGED; ODOR; PHYSICAL CHEMISTRY; PIG; PRESERVED FOOD; SENSATION; SURFACE PROPERTY; TASTE;

ADULT; AGED; ANIMALS; CHOICE BEHAVIOR; CONSUMER BEHAVIOR; FEMALE; FOOD LABELING; FOOD PREFERENCES; FOOD PRESERVATIVES; FOOD QUALITY; FOOD, PRESERVED; HUMANS; ITALY; MALE; MEAT PRODUCTS; MECHANICAL PHENOMENA; MIDDLE AGED; ODORS; PHYSICOCHEMICAL PHENOMENA; PIGMENTS, BIOLOGICAL; SENSATION; SURFACE PROPERTIES; SUS SCROFA; TASTE;

EID: 84941985513     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.09.003     Document Type: Article

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