Consumer Acceptance of Nitrite-Free Bacon

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Abstract
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.

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