Preliminary studies of eye judgements of the gammons of bacon pigs in relation to dissection data

Abstract

1. Attributes desired in the gammons of bacon pigs are discussed, together with the methods whereby they are measured. 2. An experiment is described in which 16 judges made visual assessments of the qualities of the gammons of 10 carcasses of bacon weight from photographs, both of the fresh carcasses and of the cured bacon sides. 3. The judges did not show a high level of agreement in their rankings of the gammons. Although the overall rankings by the panel of the gammons on the fresh carcasses and on the bacon sides were similar, neither ranking was related to the composition or yield of the gammons. 4. The judges showed better agreement in their rankings of photographs of the cut surfaces of these 10 gammons and the cross-sections of the cooked gammons produced from them; in this case their preferences were related to the lean content of the gammons. 5. A second trial in which 25 judges scored 12 actual bacon sides for the quality of their gammons showed an even lower level of agreement between the judges' rankings, and again there was little agreement between the overall rankings of the panel and the results of dissections.