BACKGROUND: Nutritional properties of meat and meat products are becoming very important in purchasing behaviour,because consumers are even more concerned about healthiness. The present study aimed to examine the influence of healthinformation on the expected and informed acceptability of salami. Traditional salami and two lowsaturated fat salami producewith partial or total substitution of pork backfat with extra virgin oil were evaluated. RESULTS: Perceived acceptability was the lowest in salami with total animal fat substitution. In both low saturated fat salami,expected acceptabilitywas significantly higher than perceived acceptability, while in traditional salami itwas lower. ConsumerS completely assimilated their liking in the direction of expectations for salami with partial animal fat substitution, whereas incomplete assimilation was observed for salami with total animal fat substitution. The results also revealed that some sociodemographic characteristics discriminate consumer clusters fromeach other. CONCLUSION: The present study highlights that nutritional information is not enough to satisfy consumers’ expectations if the product is not sensorily acceptable. Findings about the relevance of information and consumers’ segmentation could have important implications for policymakers and themeat product industry.

Ovine bulk milk was used for Scamorza cheese production. Cheeses were denoted S-CO for control Scamorza cheese, S-BB for Scamorza cheese made using a mix of Bifidobacterium longum and Bifidobacterium lactis, and S-LA for Scamorza cheese made using Lactobacillus acidophilus as probiotic strain. Peptides obtained from RP-HPLC water soluble extract of Scamorza cheeses were analyzed using a Accurate-Mass Q-Tof LC/MS System. Identified fragments derived from casein hydrolysis or from probiotic bacterial enzymes; some of the fragments showed encrypted sequences that shared structural homology with previously described bioactive peptides in ovine milk and dairy products. B.longum and B.lactis showed a greater proteolytic potential both in terms of level of pH 4.6 water soluble nitrogen extract and of ability to generate peptide with potential bio-functionality. Fragments deriving from microbial enzymes may be regarded as tracing fragments useful for monitoring probiotic activity in functional Scamorza cheese.