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Consumer testing of pork from boar and gilt pigs
Author(s) -
Rhodes D. N.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740231214
Subject(s) - boar , roasting , wild boar , boar taint , food science , biology , agricultural science , zoology , veterinary medicine , medicine , chemistry , anatomy , semen
Pork joints from 24‐week old boar and gilt carcasses were submitted to consumer panels in 419 households, consisting of 1560 persons. Judgements for odour by the cook during roasting and by the family members at table showed overall no significant differences between the acceptability of the boar and gilt meat. The results are combined with similar earlier trials of bacon made in the same way giving a total of 2400 multimonadic comparisons, and it is concluded that normal marketing trials on the boar products can be safely embarked upon.