Processing and Sensory Properties of Round Pork Bacon

C. R. STITES; F. K. McKEITH; P. J. BECHTEL; J. NOVAKOFSKI

doi:10.1111/j.1365-2621.1989.tb08604.x

Processing and Sensory Properties of Round Pork Bacon

C. R. STITES, F. K. McKEITH, P. J. BECHTEL, J. NOVAKOFSKI

Research output: Contribution to journal › Article

Abstract

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.

Original language	English (US)
Pages (from-to)	214-215
Number of pages	2
Journal	Journal of food science
Volume	54
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1989.tb08604.x
State	Published - Jan 1989

ASJC Scopus subject areas

Food Science

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STITES, C. R., McKEITH, F. K., BECHTEL, P. J., & NOVAKOFSKI, J. (1989). Processing and Sensory Properties of Round Pork Bacon. Journal of food science, 54(1), 214-215. https://doi.org/10.1111/j.1365-2621.1989.tb08604.x

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