Consumer acceptability of differently processed bacons using raw materials from entire males

• Assessors trained for recognizing skatole flavour, nevertheless identified the odour and flavour of skatole for more samples and technologies than the consumers did. However, trained sensory panellists could not identify taint in all dry salted bacons fermented with Staphylococcus xylosus even at a skatole level of 0.43 mg/kg fat. Sufficient liquid smoke in brine injected bacons masked the skatole flavour of bacons having 0.43 mg skatole/kg fat. (C) 2012 Elsevier Ltd. All rights reserved.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

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