Effect of husbandry and housing of pigs on the organoleptic properties of bacon

A study of 23 farms in the north east of Scotland was undertaken to test fo r differences in the eating quality of bacon. Data were collected on manage ment practices, genotype, feed and housing characteristics. Dust concentrat ions were measured photometrically, aerial ammonia concentrations chemicall y, and pig cleanliness on a five-point scale. Bacon samples from four anima ls (two male. two female) from each farm were subjected to a sensory profil e analysis by a trained panel. Sixteen attributes were assessed describing appearance, texture, taste and aroma. Significant differences (P < 0.05) we re found between farms for all attributes. Step-wise regression analysis sh owed that the main differences were due to breed type, floor type and housi ng conditions, with straw courts giving rise to bacon of superior eating qu ality compared to other housing systems. (C) 2001 Elsevier Science B.V. All rights reserved.