Processing and Sensory Properties of Round Pork Bacon

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

Research output: Contribution to journalArticle

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 languageEnglish (US)
Pages (from-to)214-215
Number of pages2
JournalJournal of food science
Volume54
Issue number1
DOIs
StatePublished - Jan 1989

ASJC Scopus subject areas

  • Food Science

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