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MÉTODOS A non-training panel was used to evaluate sensory attributes and global acceptability of six food products: chopped pork (product 1), mortadella (product 2) and sausages (product 3); each of these animal products and their counterparts of vegetarian origin. A total of 18 non-vegetarian adults were enrolled in the analysis. Participants were verbally instructed to evaluate the products according to their attributes: appearance, odour, taste, mouth texture and global acceptability. The sensorial and acceptability scale was from 1 to 5, where 1= dislike extremely; 2= dislike very much; 3= neither like nor dislike; 4= like moderately; 5= like very much. In addition, open questions were done in order to know their preferences.

RESULTADOS Global acceptability was significantly higher for the animal compared to the vegetarian products: the most highlighted option in the acceptability scale was “dislike very much” for vegetarian products and “like moderately” for animal origin products. Regarding preference, 83.3%, 77.8% and 94.4% of the volunteers chosen the animal origin options for the product 1, product 2 and product 3 respectively, whereas only 11.1%, 16.7% and 5.6% of the volunteers chosen the vegetarian options of each product. On the other hand, vegetarian products were considered more expensive and healthier than animal products. The appearance was the most highlighted attribute in the vegetarian products while the odour was highpointed in the animal products.