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Processing and Sensory Properties of Round Pork Bacon
Author(s) -
STITES C. R.,
McKEITH F. K.,
BECHTEL P. J.,
NOVAKOFSKI J.
Publication year - 1989
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.1365-2621.1989.tb08604.x
Subject(s) - emulsion , food science , flavor , slicing , chemistry , biochemistry , computer science , world wide web
Pork bellies were cured and assigned to five treatments (n = 10). Round bacon was prepared from tumbled (T), macerated and tumbled (MT), emulsion‐coated and tumbled (ET), or macerated, emulsion‐coated and tumbled (MET) bellies and compared to control slab bacon. Treated bellies were rolled longitudinally and stuffed into fibrous casings. Bacons were smoked and cooked to 55°C. Few differences were observed between treatments for visual characteristics (binding, cured color, fat/lean ratio). Control slab bacon had greater (P <0.05) off‐flavor intensity than all other treatments and MT had the highest (P <0.05) overall acceptability scores. Control slab bacon had lower slicing yield (P <0.05) than all other treatments.