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Boar bacon: A consumer survey

1977; Wiley; Volume: 28; Issue: 12 Linguagem: Inglês

10.1002/jsfa.2740281213

1097-0010

David Lesser, P. Baron, J. Desmond Robb,

Sensory Analysis and Statistical Methods

Abstract Boar bacon and castrate bacon were submitted to a consumer test in 525 households. Visual acceptability and cooking judgements were provided by 525 respondents and eating judgements by 1066. Each characteristic was rated on a seven‐point scale. On most characteristics fewer than 1% of either cooks or eaters marked the boar very unfavourably. Only on strength of aroma during cooking did a sizeable proportion of respondents (13%) give boars an extreme score, and in most cases this was associated with a favourable score for appetisingness of aroma. Only three of these individuals, or 0.6% of the sample, considered it much or very much less appetising than usual and none of them considered it to have a much or very much less pleasant flavour.