Journal of the Science of Food and Agriculture · 1971 · 52 citations · 3 references
AgricultureAnimal SciencesFood ScienceMeat ScienceSensory EvaluationSwine ScienceAnimal Product QualityAnimal Product SafetyLivestock Product QualityMeat FlavorMeat QualitySwine WelfareConsumer Flavor TestingConsumer Taste TestingMeat Quality Evaluation
Abstract Unsmoked Wiltshire cured bacon made from 240‐lb boar and 200‐lb gilt carcases was submitted to a consumer panel in 125 households, consisting of 387 persons. Judgments for odour, by the cook during frying and by the family members at table, showed negligible differences in acceptability of bacon from Large White boars and gilts and small differences in flavour of the gilt bacon from Landrace pigs. Less than 1% of the consumer panel differentiated unambiguously against boar bacon while accepting that from gilts.
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