Pintado, Ana I. E.Monteiro, Maria JoãoTalon, RégineLeroy, SabineScislowski, ValérieFliedel, GenevièveRakoto, DanielleMaraval, IsabelleCosta, Ana I. A.Silva, Ana P.Pallet, DominiqueTomlins, KeithPintado, M. E.2017-10-132017-10-132016PINTADO, Ana I. E.; MONTEIRO, Maria João; TALON, Régine; LEROY, Sabine; SCISLOWSKI, Valérie; FLIEDEL, Geneviève; RAKOTO, Danielle; MARAVAL, Isabelle; COSTA, Ana I. A.; SILVA, Ana P.; PALLET, Dominique; TOMLINS, Keith; PINTADO, M. E. - Consumer acceptance and sensory profiling of reengineered kitoza products. Food Chemistry. ISSN 0308-8146. Vol. 198 (2016), p. 75-84http://hdl.handle.net/10400.14/23103Kitoza 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.engAnimalsCattleFemaleFocus GroupsHumansMaleMeat ProductsSwineConsumer Behaviorjournal article10.1016/j.foodchem.2015.08.1288495329678926769507000367534100011