Consumer Acceptance of Nitrite-Free Bacon

Consumer response to bacon cured with and without nitrite was determined. Bacon slices were scored individually on a 7-point hedonic for "like-dislike" responses and consumers indicated preference between the two treatments. Questionnaires from 704 respondents were analyzed for sex, age, and frequency of consumption of bacon. Bacon was "liked moderately" (5.9-6.1 on the hedonic scale) whether cured with or without nitrite. There were no significant differences as a result of sex, age, or frequency of use. Each bacon was preferred by half of the population tested; there was no significant difference between treatments. An acceptable bacon can be prepared by curing without nitrite; the study did not consider shelf stability or the anticlostridial effect of nitrite.