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PRE-CHILL PROCESSING OF BACON.

Author(s) : ANJANEYULU A. S. R.

Type of article: Article

Summary

IN PRE-CHILL PROCESSING, FRESH BACON WAS IMMEDIATELY CURED BY STITCH PUMPING AND SUBSEQUENTLY SMOKED FOR ABOUT 8 HR. IN POST-CHILL PROCESSING, BACONS WERE CHILLED FOR 24 HR PRIOR TO CURING. CHLORIDE AND NITRATE CONTENTS OF SMOKED BACON, PROCESSING LOSSES AND YIELD OF FINISHED PRODUCTS DID NOT DIFFER SIGNIFICANTLY DUE TO METHODS OF PROCESSING. PRE-CHILL PROCESSED BACONS HAD SIGNIFICANTLY HIGHER OVERALL ACCEPTABILITY. PRE-CHILLED AND ONE DAY CURED BACONS WERE SIMILAR IN QUALITY TO THAT OF PRE-CHILLED PROCESSED BACON.

Details

  • Original title: PRE-CHILL PROCESSING OF BACON.
  • Record ID : 1986-0684
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 1
  • Publication date: 1985/01
  • Document available for consultation in the library of the IIR headquarters only.

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