Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami

Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review

The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements.

Sensory Profile and Consumer Liking of Sustainable Salamis Differing in Wild Boar Meat and Seasoning Ingredients Addition

The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory attributes and consumer preference for ten types of "cacciatore" salamis prepared with different mixtures of wild boar/pork (30/50 or 50/50) and spice ingredients. PCA analysis showed a clear characterization of the salamis based on the first component with the hot pepper powder and fennel types differing from the others. For the second component, salamis without flavorings could be discriminated by those flavored with aromatized garlic wine or with black pepper only. The main findings of the hedonic test revealed that products with hot pepper and fennel seeds received the highest ratings, as well as satisfactory acceptance in the consumer test sensory analysis for eight out of ten products. The panelists and consumers' ratings were influenced by the flavors used, but not by the ratio of wild boar to pork. This gives us the opportunity to produce more cost-effective and environmentally friendly products, as doughs with a high proportion of wild boar meat can be used without affecting product preference.

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

Meat and meat products consumer behaviour is becoming less predictable. The objective of this review was to determine the attributes associated with the consumer's perception of quality and identify factors influencing the perception and consequent attitude. In conclusion, the findings showed that factors impacting nutritional quality, chemical and biological hazards, animal welfare, beliefs, and fraud could affect consumers' perception of how safe meat products are. Consumers positively perceive sensory attributes and recognize meat's nutritional value, still concerned with fat. Animal welfare and environmental impact have become significant drivers of consumer perception. The presence of chemical additives is a severe concern. Information received by consumers through media strongly influences perception and behaviour. The negative stigmatization of meat and meat products and beliefs often not scientifically-based shapes consumer perception. Their sensory impact and price frame the acceptance of animal production or processing modifications.

Nitrite reduction in fermented meat products and its impact on aroma

Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.

Quality 4.0: The EFQM 2020 Model and Industry 4.0 Relationships and Implications

The European Foundation for Quality Management (EFQM) 2020 model is a comprehensive and updated business model that encompasses sustainability and shares features with Industry 4.0, emphasizing transformation and improved organizational performance, yet with different theoretical and practical foundations. This research highlights the EFQM 2020 model’s novelties and its relationships/implications with the Industry 4.0 paradigm, contributing to the Quality 4.0 body of knowledge. Several linkages between the EFQM 2020 model and Industry 4.0 have been identified, namely, at the criteria level and guidance points, which can support successful digital transformation by combining quality and excellence with Industry 4.0. However, given the model’s generic and non-prescriptive nature, there is no specific reference to the nine Industry 4.0 pillars. Additionally, the links between direction and organizational culture and leadership criteria and driving performance and transformation are not evident, which might be a concern for business and technology transformation strategies. Managing knowledge, skills, and capabilities is critical for the successful adoption of Industry 4.0. The EFQM model adds a strategic and technologically unbiased perspective to Industry 4.0, providing an integrated business excellence framework for Quality 4.0. With empirical support of the model application, future research is recommended to develop this subject further.

Impact of Industry 4.0 on Environmental Sustainability

Industry 4.0 is a concept that originated from the German industry, and whose essence is the use of technology for efficient production. In business today, the emergence of Industry 4.0 for production, and its related technologies, such as the Internet of Things (IoT) and cyber-physical systems, amongst others, have, however, a negative impact on environmental sustainability as a result of air pollution, the poor discharge of waste, and the intensive use of raw materials, information, and energy. The method used in this study is an analysis of a literature review of manuscripts discussing topics related to Industry 4.0 and environmental sustainability published between 2000 and 2020. There is currently a gap existing between the actual and the desired situation, in that production occurs in a weak sustainability model, and, therefore, this research debates the effects on environmental sustainability and the challenges facing Industry 4.0. Four scenarios are discussed: a deployment scenario, an operation scenario, integration and compliance with sustainable development goals, and a long-run scenario. The results indicate that there is a negative relationship related to the flow of the production process from the inputs to the final product, including raw materials, energy requirements, information, and waste disposal, and their impacts on the environment. However, the integration of Industry 4.0 and the sustainable development goals enhance environmental sustainability to create ecological support that guarantees high environmental performance with a more positive impact than before. This paper will help stakeholders and companies to provide solutions to the existing environmental challenges that can be mediated through adopting new technologies. The novelty of this study is its depiction of Industry 4.0 and its technologies integrated with sustainable development goals to create a sustainable Industry 4.0 combining environmental protection and sustainability.