Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5792438 | Meat Science | 2013 | 9 Pages |
This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin.Samples varied with respect to two factors: actual meat type (boar vs. standard pork) and label information (young boar meat vs. pork). Androstenone and skatole levels in the tested boar meat ranged from 0.51 to 2.72 μg/g and 0.01 to 0.23 μg/g melted fat, respectively. Consumers' sensitivity to and appreciation of androstenone and skatole odour was determined through a smell experiment. The acceptance of taste, tenderness, juiciness, and overall liking was neither influenced by the label information nor by the meat type. Twenty-seven % of all participants were classified as insensitive to androstenone odour, whereas 52% perceived it as positive and 21% as negative. Consumers who disliked the androstenone odour indicated a higher disliking of boar meat.
⺠A central location test was conducted to assess consumer acceptance of boar loins. ⺠Consumers tested two label conditions ("boar" vs. "pork"). ⺠Two meat types (boar meat and pork) were served with each of the labels. ⺠We hypothesized decreased acceptance when meat is labeled as "boar". ⺠Neither label nor meat type significantly influenced acceptance.