TY - JOUR
T1 - Processing and Sensory Properties of Round Pork Bacon
AU - STITES, C. R.
AU - McKEITH, F. K.
AU - BECHTEL, P. J.
AU - NOVAKOFSKI, J.
PY - 1989/1
Y1 - 1989/1
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1365-2621.1989.tb08604.x
DO - 10.1111/j.1365-2621.1989.tb08604.x
M3 - Article
AN - SCOPUS:84985273175
VL - 54
SP - 214
EP - 215
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 1
ER -