title: Consumers' expectations and acceptability for low saturated fat 'salami': healthiness or taste?
abstract: BACKGROUND
  Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health information on the expected and informed acceptability of salami. Traditional salami and two low saturated fat salami produced with partial or total substitution of pork backfat with extra virgin oil were evaluated.
  
  
  RESULTS
  Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami, expected acceptability was significantly higher than perceived acceptability, while in traditional salami it was lower. Consumers completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters from each other.
  
  
  CONCLUSIONS
  The present study highlights that nutritional information is not enough to satisfy consumers' expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers' segmentation could have important implications for policy makers and the meat product industry. © 2017 Society of Chemical Industry.
authors.affiliation: Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
authors.forename: Rosaria
authors.initials: R
authors.lastname: Marino
authors.affiliation: Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
authors.forename: Antonella
authors.initials: A
authors.lastname: Della Malva
authors.affiliation: Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Seccia
authors.affiliation: Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
authors.forename: Mariangela
authors.initials: M
authors.lastname: Caroprese
authors.affiliation: Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
authors.forename: Agostino
authors.initials: A
authors.lastname: Sevi
authors.affiliation: Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, Foggia, Italy.
authors.forename: Marzia
authors.initials: M
authors.lastname: Albenzio
mesh_terms: D000328:Adult; D000368:Aged; D000818:Animals; D003258:Consumer Behavior; D019358:Fat Substitutes / Q000032:analysis* / Q000378:metabolism; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D000069463:Olive Oil / Q000032:analysis / Q000378:metabolism; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D019358:Fat Substitutes; D005227:Fatty Acids; D000069463:Olive Oil
keywords: consumer expectations; consumers' segmentation; informed acceptability; low saturated fat salami; sensory properties