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A modern dry‐salting process for Wiltshire bacon
Author(s) -
TAYLOR A. A.,
SHAW B. G.,
JOLLEY P. D.
Publication year - 1980
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.1365-2621.1980.tb00942.x
Subject(s) - salting , brine , nitrate , chemistry , nitrite , food science , organic chemistry
Summary Bacon made by a 5‐day process using brine injection followed by dry‐salting has been compared with that made by a longer conventional Wiltshire process. The eating quality and appearance of the two bacons were similar. The slightly poorer storage stability of dry‐salted back in vacuum packs was attributed to a low salt concentration which could be corrected by increased brine injection in this region. Dry‐salting slightly improved the storage stability of collar in vacuum packs because initial bacterial counts were lower than in the immersion‐cured. Comparison of dry‐salted bacons made with and without nitrate in the injection brine showed that nitrate did not affect nitrite level during vacuum‐packed storage.