What happens when science and taste come together in a delicious collaboration? For a group of final-year Consumer Sciences students at the North-West University (NWU), it meant diving into the world of sensory food research with bacon* taking centre stage.
The fourth-year students recently completed their research project that brought real-world applications into the lecture room as part of their Bachelor of Consumer Sciences degree in Food Product Management.
Under the guidance of Prof Annchen Mielmann and with the support of the South African Pork Producers Organisation (SAPPO), the students explored how naturally wood-smoked pork, and in particular bacon, could drive pork consumption. Bacon, a naturally wood-smoked pork cut, is consumed for its sensory attributes such as its distinctive colour, texture and satisfactory savoury flavour.
Can bacon increase the appeal of pork products?
The project was part of the sensory evaluation module and followed all six key steps in consumer sensory evaluation. These six steps are defining the objective, the selection of participants, test design, sample preparation, evaluation and data analysis.
They wanted to determine if the sensory appeal of bacon could make pork meals more desirable and more competitive on menus.
To find the answer, participants were invited to the Consumer Sciences Sensory Laboratory, where they tasted different bacon cuts and pork-based meals in a controlled environment. The research study, which was ethically approved, showed that adding bacon to pork meals can improve the sensory and emotional appeal of pork items, increasing their level of competition against other popular proteins like beef or chicken.
“This kind of insight is vital for growing the local pork market. As perceptions of pork slowly shift in South Africa, understanding what drives consumer behaviour is essential,” says Prof Mielmann. She explains that by identifying preferred bacon cuts and evaluating their impact on meal enjoyment, students were not only contributing to academic knowledge but also exploring practical solutions for the food industry.
The project highlighted how enhancing the sensory experience of pork can help pork products to compete better in the evolving protein landscape.
Prof Mielmann says the success of this research project was made possible by the dedicated efforts of Maema Mamello, senior laboratory technician, and Arlette Nwanmou, whose support with data collection was invaluable. The financial assistance of SAPPO also played a key role in making the project a reality.
* In 2015 the World Health Organization classified processed meats, including ham, bacon, salami and frankfurters, as a Group 1 carcinogen. Therefore, for general good health, it is recommended to limit bacon consumption to once a week with a serving being three to four slices.
The group of final-year Consumer Sciences students who participated in the pork research project.
