Consumer acceptance of fermented sausages made from boars is not distracted by respective information
2013
Meier-Dinkel, L. | Sharifi, A.R. | Frieden, L. | Tholen, E. | Fischer, J. | Wicke, M. | Mörlein, D.
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).
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