Author: Robert Paul NusbaumPublisher:
ISBN:
Category :
Languages : en
Pages : 182
Book Description
The Effects of Pre-processing Belly Temperature, Pumping Pressure and Salt Concentration of the Brine on Bacon Yields and Quality
Author: Robert Paul NusbaumIowa State Journal of Research
Author: Iowa State Journal of Research
Author: Iowa. State College, Cedar FallsPublisher:
ISBN:
Category : Humanities
Languages : en
Pages : 940
Book Description
Effects of Brine Temperature on Ham and Bacon Processing Characteristics
Author: Benjamin Cole PetersonThe Effect of Brine Temperature on Smokehouse Yield and Color Stability on Shelf Life in the Retail Setting of Bacon
Author: Trent Erwin SchwartzPublisher:
ISBN:
Category : Bacon
Languages : en
Pages : 62
Book Description
The objective of this study was to determine if higher brine temperatures would effect brine uptake, smokehouse yield, retail color score, microbial load, and sensory characteristics. Treatments consisted of three brine temperatures -1°C (cold), 10°C (medium), and 21°C (warm). There was no differences in chilled processed weight percentage, Minolta a* and b* values, or microbial load (P > 0.05) by d 35. The L* values had varied differences over 35 days (P
Bibliography of Agriculture
Author: The Effect of Fresh and Frozen Bellies on Bacon Processing Characteristics and Bacon Quality
Author: Carmina Citlali RoblesPublisher:
ISBN:
Category :
Languages : en
Pages : 258
Book Description
The Effect of Pale, Soft and Exudative (PSE) Pork on the Sensory Quality Characteristics of Low Fat Bacon
Author: Moshadiwa Germina MokwenaPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
This research focused on studying the sensory quality of low fat bacon when pale, soft and exudative (PSE) pork is used during processing. Low fat bacon is different from normal bacon in that the amount of visible fat in low fat bacon has been reduced. This is as a result of consumer interest in weight control and cholesterol, creating a demand for meat and meat products with reduced fat levels. PSE pork is a condition in which certain muscles are very pale, soft and watery. It is produced when the rate of post-mortem glycolysis is fast and a high level of acidity is reached while the carcass temperature is still high. Different researchers have reported that PSE pork absorbs less brine during curing and this may have a negative effect on the sensory quality and acceptance of both the uncooked and cooked finished products as it is mainly the curing brine that is responsible for the development of the typical colour, flavour, aroma and texture associated with cured meat products. Thirty pig carcasses, 15 PSE and 15 normal pH, suitable for production of low fat bacon, were selected over a period of three weeks at an abattoir in Olifantsfontein to study the effect of PSE meat on the sensory quality of low fat bacon. The carcasses were further processed into low fat bacon at a meat processing plant. Data were collected on the % brine uptake of PSE and normal pH meat after curing: the rating scores on the descriptive sensory attributes of both PSE and normal pH low fat bacon and the % salt concentration and residual nitrite of PSE and normal pH low fat bacon. A consumer test to determine the buying preferences for packaged PSE and normal pH low fat bacon and the eating quality preferences of cooked PSE and normal pH low fat bacon was also conducted. No significant difference (p> 0.05) was found in the % brine uptake between PSE and normal pH meat. There were no significant differences (p> 0.05) in the descriptive sensory attributes of PSE and normal pH low fat bacon. The residual nitrite concentration of normal pH low fat bacon was significantly higher than that of PSE low fat bacon. There was however no significant difference (p> 0.05) in the % salt concentration of PSE and normal pH low fat bacon. Correlation matrices showed significant positive correlations (p 0.05) between % brine uptake and % salt concentration and between % salt concentration and perceived saltiness of normal pH low fat bacon. For PSE low fat bacon, the correlations between % brine uptake and % salt concentration and between % salt concentration and perceived saltiness was not significant. The correlation between % brine uptake and residual nitrite content was however not significant (p> 0.05) for both the PSE and normal pH low fat bacon. A significantly higher number of consumers indicated that they would prefer to buy samples representing PSE low fat bacon. The pale colour of PSE meat was not masked after curing, which was noticed by the consumers during the evaluation of buying preferences for PSE and normal pH packaged low fat bacon. However, regarded as even more important than colour, the consumers mentioned fat content as the main deciding factor for purchasing low fat bacon. No significant difference (p> 0.05) was found in the preference for the eating quality of cooked PSE and normal pH low fat bacon. It was concluded that PSE meat can successfully be used to produce low fat bacon products of consistent quality. This conclusion is drawn from the analytical sensory test results, where the use of PSE meat did not affect the sensory quality characteristics of low fat bacon. For low fat bacon, fat content is an important factor, regarded as very influential to consumers when making purchases. It is therefore important to produce products with consistent fat content according to specifications.
Influence of Dietary Dried Distillers Grains and Glycerol on Bacon Quality
Author: Brandon Lee GoehringPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The objectives of this study were to determine the impact of 0 and 20% dried distillers grains with soluble (DDGS) and increasing levels of glycerol (0, 2.5 and 5%) in grow-finishing rations on bacon quality and to determine the relationship between belly firmness and slicing yield for commercially produced bacon. A total of 84 barrows (PIC, initially 31.03 kg) were fed corn-soybean meal-based diets organized in a 2 x 3 factorial with primary effects of DDGS (0 or 20%) and glycerol (0, 2.5, or 5%) as fed. Belly length was measured from flank end to blade end. Belly thickness was measured at eight locations evenly spaced around the perimeter of the belly. Belly firmness was measured by centering bellies perpendicularly (skin side up and skin side down) over a stainless steel smokestick and measuring the flex between the edges on the ventral and dorsal edges of the belly. Bellies were injected at 12% of the skinned belly weight resulting in a final concentration of 1.74% salt, 0.5% sugar, 0.3% sodium phosphate, 120 ppm sodium nitrite, and 500 ppm sodium erythorbate in the bellies. Bellies were cooked to an internal temperature of 53oC, chilled, pressed and sliced for evaluation. Belly slice yield was calculated by determining the yield of #1 type bacon slices. Proximate analysis and fatty acid analysis were evaluated by taking every 10th bacon slice beginning from the caudal end to make a composite sample for each belly. Iodine value was calculated using the resulting fatty acid content results. Twenty bacon slices were removed from the belly one-third the length of the belly from the cranial end for sensory analysis and cooking yields. Sensory characteristics were evaluated on an 8-point scale for brittleness, bacon flavor intensity, saltiness and off-flavor. There were no significant DDGS x glycerol interactions on any parameters measured (P> 0.08). Inclusion of 20% DDGS in pig diets decreased belly firmness (P
Effects of Immunological Castration (Improvest®) on Further Processed Belly Characteristics and Commercial Bacon Slicing Yields of Heavy Weight Finishing Pigs
Author: Joshua M. KylePublisher:
ISBN:
Category :
Languages : en
Pages : 99
Book Description
Abstract: The objectives of the first chapter were to summarize the current body of literature pertaining to immunological castration, (Improvest®), and also bacon production in the United States. The objectives of the second chapter were to conduct an experiment comparing fresh belly characteristics, further processed belly characteristics, and commercial bacon slicing yields of immunologically castrated (IC) barrows, IC barrows fed ractopamine hydrochloride (IC + RAC), physically castrated barrows (PC), intact males, and gilts. One hundred eighty-eight bellies from pigs slaughtered at 130 kg ending live weight were used in the experiment. Fresh bellies were evaluated for flop distance, length, width, and thickness using a ruler. Fatty acid profiles of belly fat were determined on a piece of fat tissue collected along the dorsal edge from anterior end of the belly. Bellies were frozen and transported to the Ohio State University Meat Science Laboratory after fresh belly characteristic data were collected. Frozen bellies were allowed to thaw, skinned, sorted into treatment groups, and transported to a U.S.D.A federally inspected bacon processing facility for further processing. Bellies were injected with a proprietary brine solution commonly used in bacon production to a target of 113% of green belly weight. Thermally processed bellies were chilled, weighed, pressed, and sliced according to standard plant protocol. Bellies were sliced for a targeted thickness of 24 slices per kg. Complete slices were sorted by trained plant personnel and sliced bellies were transported back to Ohio State. The number of slices and a total sliced belly weight was recorded for each belly. Total PUFA percentage of IC barrows (14.71%) was not different (P = 0.20) from PC barrows (14.17%) or gilts (15.46%), but gilts had a greater (P 0.05) percentage of total PUFA than PC barrows. Differences in total PUFA proportions were reflected in calculated iodine values. There were no differences (P 0.05) in calculated iodine value among IC barrows (68.26), PC barrows (67.55) and gilts (69.45). Commercial slicing yields calculated by green weight of IC barrows (93.61%) were 4.81 percentage units lower (P 0.01) than PC barrows (98.42%) and 4.58 percentage units lower (P = 0.01) than gilts (98.19%). Commercial slicing yields (green weight) of IC barrows and intact males (93.31%) were not different (P 0.05). Ractopamine improved commercial slicing yields (green weight) of IC barrows + RAC by 2.96 percentage units when compared with IC barrows not fed RAC. Commercial slicing yields calculated by cooked weight of IC barrows (90.23%) were 2.66 percentage units lower (P