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Consumer perception of saltiness in bacon

Published online by Cambridge University Press:  22 November 2017

T W Griffiths  and
C Cowan
T W Griffiths
Affiliation:
Meat Research Department, The Agricultural Institute, Dunsinea Research Centre, Castleknock, Dublin 15, Ireland
C Cowan
Affiliation:
Department of Agricultural Marketing, The Agricultural Institute, Sandymount Avenue, Dublin 4, Ireland
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Extract

The recent COMA report has recommended that consideration be given to ways of reducing dietary salt intake. Common salt (NaCl) has traditionally been used as a preservative in the production of bacon and other cured meats and present official recommendations for curing result in bacon with around 4% NaCl in lean meat. With modern refrigeration and good hygiene such levels should be neicher necessary or desirable. The objective of this study was to measure the response of consumers to sliced bacon containing differing levels of salt using taste panels for initial screening followed by a consumer survey.

Bacon slices containing 2-7% NaCl in lean were grilled and assessed by 7 laboratory taste panels, each consisting of 12 judges, for saltiness and acceptability.

Type
Consumer Attitudes and Heat Composition
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 87
Copyright
Copyright © The British Society of Animal Production 1986

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