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EFFECT OF BELLY HANDLING (CHILLED, FROZEN, PRERIGOR) AND SMOKING DELAY ON REGULAR AND SORBATE-CURED BACON.

Author(s) : AMUNDSON C. M.

Type of article: Article

Summary

BELLIES FROM THREE HANDLING METHODS: FRESH, FROZEN, OR PRERIGOR WERE CURED WITH EITHER 40 PPM SODIUM NITRITE/0.26% POTASSIUM SORBATE OR 120 PPM SODIUM NITRITE. AFTER PUMPING, ONE GROUP OF BELLIES WAS PROCESSED (COOKED AND SMOKED) IMMEDIATELY, AND THE REMAINING GROUP WAS HELD 72 HR BEFORE PROCESSING. RESIDUAL NITRITE WAS SIGNIFICANTLY HIGHER IN REGULAR CURE BACON AND IN BELLIES PROCESSED IMMEDIATELY. BY 28 DAYS AFTER PACKAGING, LITTLE DIFFERENCE WAS SEEN IN RESIDUAL NITRITE AS A RESULT OF ANY TREATMENT. PRERIGOR BACON HAD GREATER PIGMENT CONVERSION AND GREATER RESIDUAL SODIUM CHLORIDE CONCENTRATIONS WHILE FRESH AND FROZEN BELLIES WERE SIMILAR.

Details

  • Original title: EFFECT OF BELLY HANDLING (CHILLED, FROZEN, PRERIGOR) AND SMOKING DELAY ON REGULAR AND SORBATE-CURED BACON.
  • Record ID : 1982-1987
  • Languages: English
  • Publication date: 1982/01
  • Source: Source: J. Food Sci.
    vol. 47; n. 1; 222-225; 1 fig.; 4 tabl.; 27 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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