Table 5.
Percentage of consumers considering the cured loins’ color to be more characteristic based on an observation of pairs 1 of online images in an anonymous test and after identification as having a carcinogenic additive or not (n = 164 consumers).
| Presentation | Cured Loin Images | |
|---|---|---|
| Without Nitrite | with Nitrite | |
| Anonymous | 58.5 | 41.5 |
| Identified | 67.1 | 32.9 |
| Change between Anonymous and Identified | ||
| Maintained | 82.9 | |
| Without → with nitrite | 4.3 | |
| With → without nitrite | 12.8 | |
| z = 2.464, p = 0.013 | ||
1 One image was from a cured loin with and the other without nitrite, but both with a wine-based marinade.