Consumer acceptability of differently processed bacons using raw materials from entire males

Lunde, Kathrine; Skuterud, Ellen; Lindahl, Gunilla; Hersleth, Margrethe; Egelandsdal, Bjørg

doi:10.1016/j.lwt.2012.11.010

Cited by 12 publications

(4 citation statements)

References 12 publications

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“…Herrick et al (2016) described sensory characteristics of bacon stored under simulated foodservice conditions using attributes like saltiness, oxidized odor, oxidized flavor, and off flavor. Acid, skatole, androstenone, smoked, and rancid characters were evaluated by Kathrine, Ellen, Gunilla, Margrethe, and Bjørg (2013). However, these works have not been carried out to define the flavor characteristics of bacon.…”

Section: Introductionmentioning

confidence: 99%

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Wang

Xiao

Suo

et al. 2018

Journal of Sensory Studies

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Chinese traditional bacon (Larou) is a popular ethnic pork product produced in southern of China and yet sensory characteristics of this bacon are not well described. A highly trained, descriptive sensory panel identified and defined 13 flavor terms and 4 basic taste terms in 24 commercial Chinese traditional bacon from different geographical regions. Principal component analysis was used to map the scores obtained during the validation phase. Obvious differences were found among the three main Chinese traditional bacon from Guangdong, Hunan, and Sichuan. The developed attributes and references were successfully used by the trained panel to describe a wide range of Chinese traditional bacon samples. Practical applications Chinese Traditional Bacon is a popular uncooked meat product, with dominant producing areas in Guangdong, Sichuan, Hunan, and Guizhou, among others. The lexicon was used to describe the aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions. This information is useful for product developers, researchers, and technologists to understand the aroma and flavor characteristics of Chinese traditional bacon. They can use those attributes to determine key flavor compounds, to develop new products, modify other products, and study quality control and shelf‐life issues.

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Section: Introductionmentioning

confidence: 99%

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Wang

Xiao

Suo

et al. 2018

Journal of Sensory Studies

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“…Few studies have been conducted in order to investigate the effect of liquid smoke as an alternative to masking boar taint in meat processing (Aaslyng and Koch, 2018;Lunde et al, 2013;Stolzenbach et al, 2009). Lunde et al (2008) determined that the addition of liquid smoke into meat chops from entire male pigs with high to medium concentrations of skatole and androstenone (0.43 μg/g skatole and 1.61 μg/g androstenone) had an effect on masking boar taint.…”

Section: Maskingmentioning

confidence: 99%

“…Lunde et al (2008) determined that the addition of liquid smoke into meat chops from entire male pigs with high to medium concentrations of skatole and androstenone (0.43 μg/g skatole and 1.61 μg/g androstenone) had an effect on masking boar taint. Also, Lunde et al (2013) have shown that the addition of liquid smoke added to the surface of bacon affected the masking of the skatole flavor. It was contrary to previously published results by Stolzenbach et al (2009), who have shown that liquid smoke applied on the sausage surface had no effect on masking boar taint of fermented sausages.…”

Section: Maskingmentioning

confidence: 99%

Masking strategies to avoid the boar taint in meat products

Županjac¹,

Šojić²,

Ikonić³

2022

J Proc Ener Agri

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Surgery to castrate male pigs can be substituted by the manufacture of "entire males". However, the meat of whole male animals may have an unpleasant sexual odor, i.e. - boar taint. The purpose of this paper was to demonstrate how to use masking techniques on meat that has a noticeable boar taint during the processing stage. Smoke has frequently been implicated as a method for hiding boar taint in many types of meat products. Meat items may be smoked naturally using a traditional method or artificially using liquid smoke. Another method for hiding the boar taint in meat products is the addition of spices. Strong-smelling spices, such as paprika, chili, oregano, thyme, rosemary, mint, and cinnamon, can help to mask the stench of swine taint. Also, the use of essential oils in conjunction with spices and herbal extracts helps to mask the boar taint in meat products. Moreover, some of the recent publications focused on the investigation of yeast inoculation as a method for hiding boar taint.

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“…Bacon is one of the most consumed meat products due to its pleasant sensory characteristics, developed during the curing and smoking processes . The sensory properties of bacon are mainly driven by smoking process that provides the smoke flavor, which is highly appreciated by consumers (Kathrine, Ellen, Gunilla, Margrethe, & Bjørg, 2013). For this reason, the sensory profile is considered the best intrinsic predictor of consumers' liking .…”

Section: Introductionmentioning

confidence: 99%

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

Villa¹,

Manuel²

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The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

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Consumer acceptability of differently processed bacons using raw materials from entire males

Cited by 12 publications

References 12 publications

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

Masking strategies to avoid the boar taint in meat products

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

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