We assessed the effect of the raw material origin and preservative on the appearance and consumer liking of Soppressata salami to give information concerning the best process conditions to fulfil consumer needs. The effect of visible fat ratio on consumers' acceptability and preference was also evaluated. Image analysis based on Computer Vision System showed that Soppressata cured with nitrites had higher levels of red, yellow, hue and chroma, whereas its fat showed higher levels of lightness, redness, and lower levels of hue. Consumers liked more cured Soppressata, made by using pork cuts and fat from pigs bred on plants using growth-to-finish systems and transformed on site as compared with products obtained by using raw material bought from the market. Most of the consumers considered acceptable the slices with lower visible fat ratio (8.28–17.98%). Therefore, a visible fat ratio below 18%, the use of internal meats and added nitrates appear to be the best process conditions to fulfil consumer needs.

我们评估了原材料来源和防腐剂对Soppressata腊肠外观和消费者喜好的影响，以提供有关满足消费者需求的最佳工艺条件的信息。还评估了可见脂肪比率对消费者可接受性和偏好的影响。基于计算机视觉系统的图像分析表明，用亚硝酸盐固化的Soppressata具有较高的红色，黄色，色调和色度水平，而其脂肪具有较高的亮度，红色度和较低的色度。与使用从市场上购买的原材料所获得的产品相比，消费者更喜欢使用通过从成年到育成系统在植物上繁育的猪的猪肉切块和脂肪制成的腌制的Soppressata。大多数消费者认为可见脂肪比率较低的切片是可接受的（8。28–17.98％）。因此，可见脂肪比率低于18％，使用内部肉类和添加硝酸盐似乎是满足消费者需求的最佳工艺条件。