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

S. J. Maw*, V. R. Fowler, M. Hamilton, A. M. Petchey

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

32 Citations (Scopus)


A study of 23 farms in the north east of Scotland was undertaken to test for differences in the eating quality of bacon. Data were collected on management practices, genotype, feed and housing characteristics. Dust concentrations were measured photometrically, aerial ammonia concentrations chemically, and pig cleanliness on a five-point scale. Bacon samples from four animals (two male, two female) from each farm were subjected to a sensory profile analysis by a trained panel. Sixteen attributes were assessed describing appearance, texture, taste and aroma. Significant differences (P < 0.05) were found between farms for all attributes. Step-wise regression analysis showed that the main differences were due to breed type, floor type and housing conditions, with straw courts giving rise to bacon of superior eating quality compared to other housing systems.

Original languageEnglish
Pages (from-to)119-130
Number of pages12
JournalLivestock Production Science
Issue number2-3
Publication statusPrint publication - 31 Mar 2001


  • Bacon
  • Housing
  • Husbandry
  • Organoleptic properties
  • Pig-housing


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