<![CDATA[Chicken meatball processing requires an understanding of the technical principles involved in the development of product characteristics and sensory acceptance. This cross-sectional observational study with paired sensory evaluation aimed to assess respondents’ knowledge of chicken meatball processing, compare the sensory characteristics of a sample produced according to recommended technical principles (742) with those of a sample produced using a suboptimal procedure (385), and analyse the relationships of cooking experience and processing knowledge with overall acceptance. Data were collected from 101 respondents using a structured questionnaire covering respondent characteristics, seven knowledge items, and sensory evaluations of both samples. The evaluated attributes included aroma, texture, chewiness, elasticity, homogeneity, hardness, perceived water-holding characteristics, perceived emulsion stability, colour, and overall acceptance. Data were analysed descriptively, followed by the Wilcoxon signed-rank test, Mann-Whitney U test, and Spearman’s rank correlation. Respondents generally demonstrated low to moderate knowledge, with a mean score of 3.60 ± 1.36 out of 7. Sample 742 received significantly higher scores than sample 385 for aroma, texture, homogeneity, hardness, perceived water-holding characteristics, perceived emulsion stability, colour, and overall acceptance (p < 0.001), whereas chewiness and elasticity did not differ significantly. Cooking experience was not significantly associated with knowledge or overall acceptance. Knowledge showed only a weak negative correlation with acceptance of sample 385 (ρ = −0.245; p = 0.013). Overall, product acceptance was more consistently associated with perceived sensory characteristics than with respondents’ cooking experience or processing knowledge.]]>
