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EFFECTS OF PREPROCESSING BELLY TEMPERATURE AND PUMPING PRESSURE ON BACON YIELDS, SALT RESIDUAL AND ORGANOLEPTIC QUALITY
Author(s) -
NUSBAUM R. P.,
RUST R. E.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15253.x
Subject(s) - organoleptic , flavor , food science , chemistry , brine , taste , residual , salt (chemistry) , zoology , mathematics , biology , organic chemistry , algorithm
Forty fresh pork bellies similar in weight and chemical composition were randomly assigned to four preprocessing belly temperature groups, 4.4 , 10.0, 15.6, 21.1°C before being injected with brine at either 50 or 70 psi (344.7 or 482.6 kPa) pumping pressure. Increasing belly temperature and pumping pressure significantly increased pumped and final yields but similarly increased processing loss. Pumping pressure was significantly correlated with total salt residual, salt in lean, salt in fat and taste‐panel ratings for flavor, saltiness and overall acceptability. Temperature had no significant effect on taste‐panel evaluations but showed some significance on salt residual at the higher two belly temperatures.