TY - JOUR
T1 - BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON
AU - BREWER, M. SUSAN
AU - STITES, CHARLES R.
AU - MCKEITH, FLOYD K.
AU - BECHTEL, PETER J.
AU - NOVAKOFSKI, JAN E.
AU - BRUGGEN, KARL A.
PY - 1995/10
Y1 - 1995/10
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1745-4573.1995.tb00573.x
DO - 10.1111/j.1745-4573.1995.tb00573.x
M3 - Article
AN - SCOPUS:21844512861
SN - 1046-0756
VL - 6
SP - 283
EP - 296
JO - Journal of Muscle Foods
JF - Journal of Muscle Foods
IS - 3
ER -