Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon.
Meat Sci
; 147: 60-69, 2019 Jan.
Article
em En
| MEDLINE
| ID: mdl-30196202
ABSTRACT
The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).1 The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both nâ¯=â¯50), with significant differences in the OL. The first segment liked fatty and smoked bacons, while the second valued the texture and appearance. The drivers of liking in both segments were the attributes related to texture, juiciness and the smoky aroma. The use of different woods in the bacon smoking process modified the descriptive and hedonic sensory perception of consumers.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Paladar
/
Comportamento do Consumidor
/
Produtos da Carne
Limite:
Adolescent
/
Adult
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Animals
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Female
/
Humans
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Male
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Middle aged
País/Região como assunto:
America do sul
/
Brasil
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Brasil