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Zebrafish as a Model to Assess the Teratogenic Potential of Nitrite
Published on: February 16, 2016
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Consumer Acceptance of Nitrite-Free Bacon.
A E Wasserman1, W Kimoto1, J G Phillips1
1Eastern Regional Research Center 1 , Philadelphia, Pennsylvania 19118.
Journal of Food Protection
|February 10, 2019
Summary
Consumers found bacon cured with or without nitrite equally acceptable. This study on nitrite-free bacon indicates consumer preference is not significantly affected by curing method, though shelf life was not assessed.
Area of Science:
- Food Science
- Consumer Science
- Meat Science
Background:
- Nitrites are commonly used in bacon curing for preservation and flavor.
- Concerns exist regarding potential health effects of nitrites.
- Consumer acceptance of nitrite-free alternatives is an area of interest.
Purpose of the Study:
- To evaluate consumer response to bacon cured with and without nitrite.
- To determine if curing method impacts consumer preference.
- To assess demographic factors influencing bacon preference.
Main Methods:
- 704 consumers participated in a sensory evaluation of bacon.
- Bacon slices were scored on a 7-point hedonic scale for like-dislike.
- Consumers indicated preference between nitrite-cured and nitrite-free bacon.
Main Results:
- Bacon cured with or without nitrite received similar moderate liking scores (5.9-6.1).
- No significant differences in preference were found based on sex, age, or consumption frequency.
- Fifty percent of consumers preferred each bacon treatment, indicating no significant difference.
Conclusions:
- Bacon cured without nitrite can be acceptable to consumers.
- Curing method (with or without nitrite) does not significantly impact consumer preference.
- Further research is needed on shelf stability and antimicrobial properties of nitrite-free bacon.
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