Putting Pork on the Menu: Consumers’ Acceptability of Pork Meals with and Without Naturally Wood-Smoked Bacon

This study aimed to determine consumers’ sensory acceptability of pork meals with and without added, naturally wood-smoked bacon to understand its value in driving local pork choices. Data for the study was collected in two phases. For phase I, respondents (n = 76) sensory evaluated six naturally wood-smoked bacon samples. For phase II, respondents (n = 63) sensory evaluated three pork meals without bacon and three pork meals with bacon. In phase I, rindless streaky bacon was the most liked as respondents moderately to very much liked it for its appearance, aroma, flavour and texture. The key sensory attributes for the streaky bacon were a golden colour with more meat than fat, a meaty and light smoky aroma, a salty and meaty flavour, and a juicy yet crispy texture. Across all six bacon cuts, respondents identified “happy” as the primary evoked emotion. In phase II, schnitzel with and without streaky bacon were selected as the most preferred pork meals. For the pork meals with bacon, the appearance, aroma, flavour and texture of the burger and both the rib burger and schnitzel differed significantly (p < 0.001). The emotions “happy”, “calm” and “interested” increased when bacon was added to the rib burger and schnitzel meals. Cohen’s d effect sizes were computed to determine the practical significance of demographic variations in pork meal acceptance Significant (p < 0.001) associations between the demographics, gender, age, education and income, and the acceptance of pork meals with and without bacon, were revealed. The concept of using naturally wood-smoked bacon could result in a positive engagement with pork and change consumers’ perception and perceived value of pork when choosing menu items.