Consumer acceptance of fermented sausages made from boars is not distracted by respective information

This study investigated the impact of two information conditions and two androstenone concentrations on the acceptability of fermented sausages made from boar meat. Two batches of salamis were produced by mixing bellies and lean meat resulting in average androstenone levels of 0.408μg/g vs. 1.585μg/...

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Bibliographic Details
Published in:Meat science 2013-08, Vol.94 (4), p.468-473
Main Authors: Meier-Dinkel, L., Sharifi, A.R., Frieden, L., Tholen, E., Fischer, J., Wicke, M., Mörlein, D.
Format: Article
Language:English
Subjects:
Adolescent
Adult
Androstenone
Animal Husbandry
Animals
Boar taint
boars
consumer acceptance
Consumer Behavior
Diet
Dietary Fats
Female
Fermentation
Food Labeling
Health Knowledge, Attitudes, Practice
Humans
Label information
lean meat
lipids
Male
Meat product
Meat Products
Middle Aged
piglets
Pleasure
pork
Processing
salami
Skatole
Swine
Taste
Young Adult
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Summary:This study investigated the impact of two information conditions and two androstenone concentrations on the acceptability of fermented sausages made from boar meat. Two batches of salamis were produced by mixing bellies and lean meat resulting in average androstenone levels of 0.408μg/g vs. 1.585μg/g melted fat, respectively. Skatole levels were kept below 0.05μg/g melted fat in the final products. The consumers were provided with either the information that the products consisted of 100% pork or 100% boar meat. In total, 478 visitors of an animal husbandry fair, assumed to be familiar with the consequences of not castrating male piglets, evaluated the salami following a monadic between-subject design. The information did not significantly affect the hedonic scores. The percentage of dislikes was very low, i.e. 3 vs. 6% (p=0.24) for salami LOW and HIGH, respectively. The batch with lower androstenone content was liked slightly but significantly better (p=0.03). •Acceptability of two fermented sausages was investigated among 478 consumers.•No impact of label information on acceptability•Increasing androstenone levels slightly lowered average liking.•Average acceptability was good for both salamis.•Comment analysis revealed a low number of boar taint-related remarks.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.03.031