The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona, Bologna, Toulouse and Zagreb, with products from autochthonous pig breeds Porc Negre Mallorquí (patties), Cinta Senese (dry-fermented sausages), Gascon-Noir de Bigorre (dry-cured hams) and Turopolje (dry-cured hams), respectively. The methodological approach relied on the expectancy-disconfirmation model and the assimilation theory (blind, expected and informed tests). All consumers had a similar behaviour: higher expectations of T and IT differentiating them significantly from the remaining products, except in Barcelona test, because consumers in this city were not acquainted with the production system. Innovation in T products focusing on healthy and process innovation highlighted the need to provide information about the breed and the production system, but we can conclude that the sensory quality had a significant role on the preferences of consumers.

该研究的目的是确定欧洲消费者对传统（T）和创新（IT）猪肉产品的接受程度，同时还要考虑其感官特性的影响。这些测试是在巴塞罗那，博洛尼亚，图卢兹和萨格勒布进行的，其中包括自种猪品种Porc NegreMallorquí（肉饼），Cinta Senese（干发酵香肠），Gascon-Noir de Bigorre（干腌火腿）和Turopolje（干猪肉）的产品。 -腌制火腿）。该方法学方法依赖于期望-确认模型和同化理论（盲，期望和知情检验）。所有消费者的行为都相似：对T和IT的更高期望将它们与其余产品区分开来，但在巴塞罗那测试中除外，因为该城市的消费者不熟悉生产系统。