322,891 research outputs found
Effetto del tipo genetico e del sistema di allevamento sul profilo sensoriale del prosciutto crudo
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Effect of information about organic production on beef liking and consumer willingness to pay
No full textThe present study was aimed to assess the effect of information about organic production on beef liking and consumer willingness to pay. Mean scores of perceived liking were higher for organic beef (OB) as
compared to conventional beef (CB). Expected liking scores were higher for OB than for CB. For OB the expected liking was significantly higher than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CB no difference was observed. Consumers completely assimilated their liking for OB in the direction of expectations. Consumers showed a willingness to pay for OB higher than the suggested price (P < 0.001), the latter corresponding to the local commercial value for organic beef.
We conclude that the information about organic farming can be a major determinant of beef liking, thus providing a potential tool for meat differentiation to traditional farms
Variability in the characteristics of fresh meat and thighs in relationship to genetic type of the heavy pig
No full textThe variability in the characteristics of fresh meat and thighs in relationship with genetic type was studied on 22 lots of heavy pigs, comprising 615 female and castrated males, randomly chosen during slaughtering in groups of 20 to 30 animals per lot. Four different genetic types reared for the production of the San Daniele dry-cured ham PDO were considered: two traditionals (Large White or Duroc x (Landrace x Large White) and two industrial hybrids (GOLAND and DANBRED). Fresh meat samples from longissimus dorsi muscle were collected to perform chemical and physical analysis. The right trimmed thighs were used to evaluate some morphological parameters along with weight losses during seasoning. The genetic type confirmed its important influence on pig carcass, meat and ham quality. The two industrial types, DANBRED in particular, tended to present a lower back fat values and a leaner carcass than the two Italian genetic types. Within the most important characteristics for the production of dry cured hams (subcutaneous fat thickness and seasoning losses) the highest differences were found among the industrials genetic types, which cannot be simply considered as an undifferentiated homogenous group
Cheese liking and consumer willingness to pay as affected by information about organic production
No full textThe present study aimed to assess the effect of information about organic production on Pecorino cheese liking and consumer willingness to pay. Mean scores of perceived liking were similar for organic cheese (OC) and conventional cheese (CC). Expected liking scores were higher for OC than for CC (P<0.001). For OC the expected liking was significantly higher (P<0.001) than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CC the expected liking was significantly lower (P<0.001) than the perceived liking expressed in blind conditions (positive disconfirmation). Consumers assimilated their liking for OC in the direction of expectations, as the difference actual vs. perceived liking was significant (P<0.001). However the assimilation was not complete, as also the difference actual liking vs. expected liking was significant (P<0.001). Consumers showed a willingness to pay OC (mean+/-se=4.20+/-0.13 euro/100 g) higher than the local retail price for conventional (1.90 euro/100 g) and even organic cheese (3.00 euro/100 g). We conclude that the information about organic farming can be a major determinant of cheese liking and consumer willingness to pay, thus providing a potential tool for product differentiation, particularly for small scale and traditional farm
Relazione fra qualità percepita per il filetto e informazione sul sistema di allevamento della trota I.R.IDEA
No full textConsumers are becoming increasingly concerned about the practices of animal breeding. However, opinions and beliefs about fish farming are mainly based on emotions and images transferred from intensive systems of livestock production, rather than on real knowledge and awareness of aquaculture. As part of a project to characterize regional fish products, the influence of information about origin and production process on the quality expectation and acceptability of trout was evaluate. Fillets from trout (600g) were used in a consumer test organized in three phases. In the first one, fillets were evaluated by a hundred of consumers in blind condition, without any information about the product. In the second phase, test participants evaluated the expectation of quality for fillets coming from regional farms that use spring-water, following a disciplinary that provides wide controls from production sites to the table. In the last stage, after a week, tasters rated fillets liking after being informed about the origin and production system. The perceived quality of fillets trout, as liking level due to their intrinsic properties evaluated in blind condition, was well scored to 42.1 points (LAM scale). Quality expectations (50.7 points) exceed the perceived sensory quality, approaching the "like very much" (corresponding to 56 points). However, after consumers had full information about fish (real liking which involves trout sensory characteristics and production system), their evaluation resulted comparable to the expectations. There were a complete assimilation of the information provided (origin and production process), which gives a significant effect on liking perception for trout regionally farmed
Effetto delle informazioni relative al sistema di allevamento biologico sull'accettabilità del formaggio pecorino
No full textThe present study was aimed to assess the effect of information about organic production on “Pecorino” cheese liking. Mean scores of perceived liking were similar for organic cheese (OC) and conventional cheese (CC). Expected liking scores were higher for OC than for CC (P<0.001). For OC the expected liking was significantly higher (P<0.001) than the perceived liking expressed in blind conditions (negative disconfirmation), whereas for CC the expected liking was significantly lower (P<0.001) than the perceived liking expressed in blind conditions (positive disconfirmation). Consumers assimilated their liking for OC in the direction of expectations, as the difference actual vs. perceived liking was significant (P<0.001). However, the assimilation was not complete, as the difference actual liking vs. expected liking was also significant (P<0.001). Consumers showed a willingness to pay OC higher than the actual commercial value of organic cheese. We conclude that the information about organic farming can be a major determinant of cheese liking, thus providing a potential tool for product differentiation, particularly for small scale and traditional farms
Valutazione delle caratteristiche visive di formaggio Montasio tramite occhio elettronico
No full textL’analisi dell’immagine è stata utilizzata per valutare il colore della pasta e l’occhiatura (dimensioni, forma e distribuzione) di forme di formaggio Montasio prodotte con latte proveniente da vacche (Pezzata Rossa Italiana) sottoposte a diversi livelli di integrazione alimentare (1,5 o 3,0 kg capo/giorno di concentrato a base di mais, orzo, polpe di barbabietola e soia) e allevati in sequenza su due differenti pascoli (P1: 1500 m slm; P2: 1700 m slm). Le immagini delle fette sono state acquisite tramite occhio elettronico (IRIS, Alpha MOS, France) ed elaborate dal relativo software (Alpha MOS, France). Le stesse forme di formaggio sono state valutate da un panel sensoriale addestrato (10 membri) seguendo la procedura ISO per la valutazione sensoriale di formaggi a pasta dura e semidura (ISO 22935-(1)(2)(3)/IDF 099-(1)(2)(3)).
I campioni di Montasio prodotti presentano un’elevata variabilità in termini di numerosità e distribuzione degli occhi. Il tipo di pascolo influenza sia la colorazione (variazione del giallo paglierino) della pasta che la forma e la dimensione degli occhi nei formaggi prodotti. Nessuna influenza sul colore del formaggio è stata osservata in funzione della diversa integrazione della dieta. Invece l’interazione pascolo x integrazione ha un effetto significativo sulla dimensione degli occhi.
Le differenze osservate, in termini di colore della pasta sono in accordo con le misure di colore L*a*b* fatte con un colorimetro digitale (CR 400, Minolta, Osaka, Japan) e le osservazioni del panel addestrato (intensità del colore, p=0.04).
Le differenze tra le tesi per l’occhiatura non sono risultate significative secondo le valutazioni del panel sensoriale.
Il vantaggio principale di questa applicazione sta nel fatto di poter ottenere un numero elevato di informazioni in modo accurato ed in breve tempo su caratteristiche non facilmente valutabili ad occhio nudo in tempi ragionevoli
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