This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean‐to‐fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off‐flavor intensity were unrelated to raw belly thickness.
|Original language||English (US)|
|Number of pages||14|
|Journal||Journal of Muscle Foods|
|State||Published - Oct 1995|
ASJC Scopus subject areas
- Food Science