Use of the Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugar ^a

Abstract

SUMMARY There were no significant differences in consumer preferences between different levels of salt (from 1.5 to 3%) in hams, but there was a significant difference in preference between levels of sugar. Hams having 2% sugar were preferred significantly over hams containing no sugar, 1% sugar, and 3% sugar. There were no significant preferences in the interactions between salt and sugar levels. Preferences for neither salt nor sugar were linear. It appears that the balanced lattice design is an efficient model that may be used to guide the presentation of a large number of treatments to members of large‐scale consumer panels.