The development of air-dried cured sheep meat products represents an interesting option to add value to the meat of adult animals. In this context, the aim of the present study was to evaluate consumer sensory and hedonic perception of sheep meat coppa, an innovative product. Four sheep meat coppa samples were formulated by varying smoking (smoked vs. non-smoked) and salt content (4.5% vs. 3.4%), and compared with two commercial samples of regular pork meat coppa. Samples were evaluated under blind or informed conditions by 202 consumers, who had to rate their liking and to answer a check-all-that-apply question. Sheep and pork meat coppa samples did not largely differ in their overall liking in both experimental conditions. Smoking and high salt content significantly increased consumers' hedonic perception of sheep meat coppa. The information included in the labels did not modify consumer hedonic perception but influenced their sensory description, particularly for the terms related to the type of meat used in their manufacture. Results indicate positive market opportunities for sheep meat coppa in the Brazilian market.

风干腌制绵羊肉产品的开发代表了一种为成年动物的肉增值的有趣选择。在这种情况下，本研究的目的是评估消费者对羊肉coppa（一种创新产品）的感官和享乐主义知觉。通过改变吸烟（烟熏与非烟熏）和盐分含量（4.5％与3.4％）来配制四个绵羊肉coppa样品，并与两个普通猪肉coppa的商业样品进行比较。202位消费者在盲人或知情条件下对样品进行了评估，他们必须对其喜好进行评分并回答一个“适用于所有检查”的问题。在两种实验条件下，绵羊和猪肉coppa样品的总体喜好没有太大差异。吸烟和高盐含量显着提高了消费者对绵羊肉coppa的享乐意识。标签中包含的信息不会改变消费者的享乐主义观念，但会影响他们的感官描述，尤其是与他们生产中使用的肉类类型有关的术语。结果表明，绵羊肉coppa在巴西市场上具有积极的市场机会。