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Boar bacon: A consumer survey
Author(s) -
Lesser David,
Baron Peter J.,
Robb J. Desmond
Publication year - 1977
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.2740281213
Subject(s) - boar , aroma , flavour , sample (material) , psychology , food science , biology , chemistry , botany , sperm , chromatography
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.