title: Consumer acceptance and sensory profiling of reengineered kitoza products.
abstract: Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile's results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product.
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
authors.forename: Ana I E
authors.initials: AI
authors.lastname: Pintado
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
authors.forename: Maria J P
authors.initials: MJ
authors.lastname: Monteiro
authors.affiliation: INRA, UR454 Microbiologie, 63122 Saint-Genès Champanelle, France.
authors.forename: Régine
authors.initials: R
authors.lastname: Talon
authors.affiliation: INRA, UR454 Microbiologie, 63122 Saint-Genès Champanelle, France.
authors.forename: Sabine
authors.initials: S
authors.lastname: Leroy
authors.affiliation: ADIV, Institut technique Agro-Industriel des filières viandes, 10 Rue Jacqueline Auriol, 63039 Clermont-Ferrand, France.
authors.forename: Valérie
authors.initials: V
authors.lastname: Scislowski
authors.affiliation: CIRAD, UMR Qualisud, TA B 95-16, 73 Rue Jean-François Breton, 34398 Montpellier Cedex 5, France.
authors.forename: Geneviève
authors.initials: G
authors.lastname: Fliedel
authors.affiliation: UT - Antananarivo University, Madagascar.
authors.forename: Danielle
authors.initials: D
authors.lastname: Rakoto
authors.affiliation: CIRAD, UMR Qualisud, TA B 95-16, 73 Rue Jean-François Breton, 34398 Montpellier Cedex 5, France.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Maraval
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal; CUBE - Católica Lisbon School of Business and Economics, Palma de Cima, 1649-023 Lisboa, Portugal.
authors.forename: Ana I A
authors.initials: AI
authors.lastname: Costa
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal.
authors.forename: Ana P
authors.initials: AP
authors.lastname: Silva
authors.affiliation: CIRAD, UMR Qualisud, TA B 95-16, 73 Rue Jean-François Breton, 34398 Montpellier Cedex 5, France.
authors.forename: Dominique
authors.initials: D
authors.lastname: Pallet
authors.affiliation: Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME7 3RU, United Kingdom.
authors.forename: Keith
authors.initials: K
authors.lastname: Tomlins
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. Electronic address: mpintado@porto.ucp.pt.
authors.forename: Manuela M E
authors.initials: MM
authors.lastname: Pintado
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D005260:Female; D017144:Focus Groups; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D013552:Swine
keywords: Beef; Consumer test; Kitoza; Madagascar; Pork; Sensory profile; Smoked/dried meat