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Vacuum packaged bacon; the effects of processing and storage temperature on shelf life
Author(s) -
DEMPSTER J. F.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01662.x
Subject(s) - food spoilage , shelf life , organoleptic , food science , chemistry , biology , bacteria , genetics
Summary Packaged bacon was produced from pork, cured by three different methods; (a) ‘hygienic’sweet cure, (b) commercial sweet cure and (c) Wiltshire. Packs of bacon were held at 22, 10 and 0°C. The hygienic cured bacon kept for 10 days at 22°C, 39 days at 10°C and 45 days at 0°C. The commercial cured bacon kept for 8 days at 22°C, 20 days at 10°C and 45 days at 0°C. The Wiltshire bacon kept for 6 days at 22°C, 20 days at 10°C and 38 days at 0°C. Spoilage was assessed by organoleptic evaluation using freshly packaged bacon as a control. The importance of hygiene in the manufacture of this product is stressed and some recommendations to this end are made.