Panel Acceptability of Products Containing Boar Meat

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Abstract
Two large scale consumer panels were utilized in evaluating 22 different products differing only in that one group contained boar meat with strong boar aroma, whereas, the other group contained pork without boar odor. The triangle test was utilized to ascertain if panel members could identify the like and unlike samples (boar vs. control). Samples correctly identified were tabulated and subjected to the X2 test to ascertain if differences in preferences were statistically significant. In general, products containing boar meat were not readily distinguishable from similar control (no boar odor) products. Results verify the fact that boar meat can be effectively utilized in products eaten without further heating. Although the panel indicated a preference for pure pork sausage made from boar meat and for canned ham from boars, the reverse was true for cured smoked ham where the control was preferred. Possible explanations for these discrepancies are discussed. In final analysis, it appears that boar meat can be utilized in most products as long as the kitchen and dining areas are kept distinctly separate. Copyright © 1971. American Society of Animal Science . Copyright 1971 by American Society of Animal Science.

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