New trends in product development are based in the incorporation of prebiotics, however their use must be linked to consumer acceptability. This study compares in vitro prebiotic index (PI) and sensory consumer analysis of five different ready-to-eat pork Sous Vide marinade prototypes. Sole ingredients used in the marinade (MI) formulations and each prototype was evaluated for their PI, also: MI added with additives and, MI added with additives and prebiotics. Prebiotics were: nopal fiber (Opuntia ficus-indica), corn fiber and, chicory inulin (Chicorium intybus). Consumer acceptance (n= 205) was evaluated by: landscape segmentation analysis (LSA), just about right (JAR) test and, penalty analysis (PA). Results show that ingredients with good PI (above 1) were obtained with: chipotle (Capsicum annuum), garlic (Allium sativum) and, rosemary (Rosmarinus officinalis). Prebiotic prototypes: nopal fiber (Opuntia ficus-indica), corn fiber and, chicory inulin (Chicorium intybus), showed a prebiotic index of 1.20, 1.83 and, 1.62 respectively. LSA showed that the prototype, which contained chicory inulin as a prebiotic was located nearer to optimal regions, which is in accordance to results obtained by JAR and PA. Results reveal that chicory inulin-marinated Sous Vide pork meat possesses an accepted in vitro PI and the best sensory characteristics.