Eating habits of Serbian consumers regarding content of fat and salt in meat products

Abstract

In recent years, there is an increasing interest in developing meat products with healthier attributes. Consumers’ behavior and expectations about sensory evaluation of traditional meat products is becoming less predictable. This paper reviews consumers’ perception and acceptance of selected meat products from Serbia regarding content of fat and salt. Chicken and beef salami were sensory evaluated by consumers (n=3291) between 2014-2018. Sensory evaluation of the products was conducted according to a modified version of a DLG-5-points-scheme. The questionnaire started with general questions on demographic information about the respondents. Consumers rated the taste as good, satisfactory or unsatisfactory; the salt content as balanced, not salty enough or too salty; and the fat content as sufficient or too fatty. This investigation shows that Serbian consumers have become more interested in meat products with lower salt and fat contents. Consumers’ trust and eating habits have changed over the years, and consequently, their acceptance of the products has also changed. Since consumer perceptions have a direct influence on meat industry profitability, the meat industry needs to know which attributes of meat products are considered important by consumers.