Consumersâ Perception of Frankfurter Sausages with Different Healthiness Attributes

Y.J. Polizer-Rocha; R.L. Noronha; J.F. Lapa-GuimarÃ£es; M.A. Trindade

Consumersâ Perception of Frankfurter Sausages with Different Healthiness Attributes

äº63rd International Congress of Meat Science and Technology

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Y.J. Polizer-Rocha

Y.J. Polizer-Rocha Department of Food Engineering, Faculty of Animal Science and Food Engineering â USP, Pirassununga, Brazil; yana.polizer@usp.com.br

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R.L. Noronha

R.L. Noronha Department of Food Engineering, Faculty of Animal Science and Food Engineering â USP, Pirassununga, Brazil; yana.polizer@usp.com.br

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J.F. Lapa-GuimarÃ£es

J.F. Lapa-GuimarÃ£es Department of Food Engineering, Faculty of Animal Science and Food Engineering â USP, Pirassununga, Brazil; yana.polizer@usp.com.br

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M.A. Trindade

M.A. Trindade Department of Food Engineering, Faculty of Animal Science and Food Engineering â USP, Pirassununga, Brazil; yana.polizer@usp.com.br

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Page Range:: 758â761

DOI:: https://doi.org/10.3920/9789086868605_338

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The objective of this study was to evaluate the consumersâ perception regarding Frankfurter sausages with different healthiness attributes. Descriptions of different Frankfurter sausages were used (traditional, with natural antioxidants, with sodium reduction, with fat reduction, source of dietary fiber and with omega 3) as stimuli. The category healthiness was the most frequent attribute mentioned for the stimuli with healthier attributes. The negative associations related to the traditional Frankfurter sausages were: not healthy, fat/calorie and high blood pressure. For the present study, it is concluded that different kinds of Frankfurter sausages provoked distinctive associations when considered the most recurring categories suggesting that all the particularities obtained by the consumersâ perceptions about this kind of product should be considered in its development.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

åºçç¤¾:: Wageningen Academic

å°å·åºçæ¥æ:: 15 Nov 2017

Subjects
- Life Sciences

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Consumersâ Perception of Frankfurter Sausages with Different Healthiness Attributes

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