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PLATE WASTE OF BACON CURED WITH AND WITHOUT SODIUM NITRITE
Author(s) -
WILLIAMS J. C.,
GREENE B. E.
Publication year - 1979
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.1365-2621.1979.tb03496.x
Subject(s) - sodium nitrite , food service , nitrite , food waste , food science , service (business) , chemistry , mathematics , business , waste management , engineering , marketing , organic chemistry , nitrate
Bacon cured with and without NaNO 2 was served in a student dining hall as part of the regular breakfast menu selection. Plate waste was measured. Mean percentage plate waste was 13.7% and 13.4%, respectively, for bacon cured with and without NaNO 2 . The presence or absence of NaNO 2 did not appear to be a determinant of the quantity of bacon consumed by these institutional food service facility patrons.