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Effect of Belly Handling (Chilled, Frozen, Prerigor) and Smoking Delay on Regular and Sorbate‐Cured Bacon
Author(s) -
AMUNDSON C.M.,
SEBRANEK J.G.,
KRAFT A.A.,
RUST R.E.,
WAGNER M.K.,
ROBACH M.C.
Publication year - 1982
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.1365-2621.1982.tb11064.x
Subject(s) - sodium nitrite , nitrite , chemistry , nitrosamine , potassium sorbate , food science , potassium , significant difference , sodium , biochemistry , organic chemistry , medicine , carcinogen , sugar , nitrate
Bellies from three handling methods; fresh, frozen, or prerigor were cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. After pumping, one group of bellies was processed (cooked and smoked) immediately, and the remaining group was held 72 hr before processing. Residual nitrite was significnatly higher in regular cure bacon and in bellies processed immediately. By 28 days after packaging, little difference was seen in residual nitrite as a result of any treatment. Regular bacon and immediate processing resulted in greater nitrosopigment conversion. Prerigor bacon had greater pigment conversion and greater residual NaCl concentrations while fresh and frozen bellies were similar. Nitrosamine levels were not influenced by belly handling variables.