Sensory Attractiveness of Local Smoked Bacons

Abstract

The aim of the article was to evaluate the sensory attractiveness of local smoked bacon made from organic and traditional pig fattening feedstock. The research material consisted of three assortments of smoked bacon produced according to the same traditional recipe. The sensory attractiveness of the bacon was evaluated on the basis of the research of quality factors (external look, look on the cross-section, color, smell-intensity, smell-desirableness, taste, taste-intensity, taste-desirability) and affective reaction to the product. Two groups of people performed a direct assessment of the bacon: 115 consumers and a team of 12 experts. The research shows that the sensory quality of local smoked bacon differentiates significantly the feedstock used for their production. Of the three tested assortments of smoked bacon, the highest scores were awarded to the distinctions of the sensory quality of bacon from traditional fattening. The total sensory quality index of bacon from traditional fattening ranged from 4.28 to 4.50 points, bacon from intensive fattening from 3.66 to 3.95 points, and organic fattening bacon only from 3.20 to 3.42 points. This product ranking was mainly determined by two distinctive features: the cross-section look and the taste. In the opinion of consumers and experts the most-attractive local smoked bacon proved to be a product from pig fattening feedstock.