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Chemical, Physical and Sensory Attributes of Pre‐ and Post‐Chill Processed Hams and Bellies
Author(s) -
ABUBAKAR A.,
REAGAN J. O.,
WYNNE R. L.,
DAVIS C. E.,
TOWNSEND W. E.,
CARPENTER J. A.,
CAMPION D. R.
Publication year - 1983
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.1365-2621.1983.tb05114.x
Subject(s) - sensory system , food science , biology , neuroscience
Hams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre‐ and post‐chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post‐chill bellies were higher (P < 0.05) than those for pre‐chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.