A comparison of boars, gilts and castrates for bacon manufacture 3. Consumer reaction, to bacon from boars and castrates and an economic evaluation of a non-castration policy for bacon manufacture

Abstract

. A comparison of boars, gilts and castrates for bacon manufacture 3. Consumer reaction, to bacon from boars and castrates and an economic evaluation of a noncastration policy for bacon manufacture.ABSTRACT Consumer reaction to bacon from boars and castrates, whose production and processing characteristics were known, was determined in 122 households consisting of 238 respondents. On a seven-point scale the mean scores for six organoleptic characteristics were similar for each sort of bacon relative to that usually purchased. A proportion of 0-045 of cooks scored boar bacon at the point of strongest rejection (unappetizing aroma) during cooking but less than 001 considered that the flavour was very much stronger than their usual bacon. Few respondents marked boar bacon inferior to their usual bacon for eating characteristics. On a comparative basis the frequency distribution of scores for flavour, juiciness and pleasantness of aroma on the plate was slightly in favour of castrate bacon but was of little importance. Using the production and processing data obtained and accepting no adverse consumer reaction to boar bacon, a financial advantage to the producer of entire male pigs for bacon manufacture over castrates was demonstrated (£2-95). However, if the retailer should not reward the curer for the extra leanness of the boar then the curer might be at a financial disadvantage.

The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll

“…Some studies demonstrate reactions that are more negative towards bacon from entire males than from gilts (Lundstrom, Malmfors, Fjelkner-Modig, & Szatek, 1982) and from castrates (Cliplef, Grinwich, & Castell, 1984), even though the differences in liking were minor. Other studies have also demonstrated only minor differences in liking between bacon from castrates and from entire males (Gullett, Partlow, Fisher, Halina, & Squires, 1993;Rhodes, 1971;Smith, Ellis, Clark, & Innes, 1983), and in a study with un-smoked bacon, no comments from the consumers on flavour or odour were seen, even though the samples originated from entire males (Moss, 1993). In a study of unprocessed pork bellies from pigs with as much as 6 ppm AND in the back fat and low concentrations of SKA, consumers only reacted towards the boar taint if they smelled the samples during cooking, but not when they smelled and tasted the samples after cooking (Lunde et al, 2009).…”