The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of 1.2, 1.5, or 1.8% in the final product and manufactured into bacon. Bacon was stored frozen, in aerobic packages, for approximately 0 d, 30 d, 60 d, or 90 d and analyzed for lipid oxidation. Sensory analysis was conducted approximately 14 d after slicing and again 90 d later. Cook yield was increased ( ≤ 0.05) in 1.2% bacon compared with 1.5 and 1.8%...
The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and ...
Peer reviewed short paper accepted at the 63rd International Congress of Meat Science and Technology...
Commercial bacon processors often raise concerns regarding the management practice of frozen storage...
Abstract Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effe...
Peer reviewed short paper accepted in the 62 nd International Congress of Meat Science and Technolog...
Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effects of sa...
Objectives: Objectives were to evaluate effects of salts containing varying amounts of impurites on ...
The objective was to evaluate salts of varying purity levels on lipid oxidation, texture, and sensor...
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserTwo studies were conducted to...
The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromat...
90 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The objective of this research...
With increased time after immunological castration, lipid content of bacon increases and unsaturated...
Reported salt levels in whole-muscle cured meat products differ substantially within and among Europ...
Pork carcasses were selected for fat iodine value (IV) using a NitFom™ sensor. Carcasses were sorted...
The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and ...
Peer reviewed short paper accepted at the 63rd International Congress of Meat Science and Technology...
Commercial bacon processors often raise concerns regarding the management practice of frozen storage...
Abstract Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effe...
Peer reviewed short paper accepted in the 62 nd International Congress of Meat Science and Technolog...
Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effects of sa...
Objectives: Objectives were to evaluate effects of salts containing varying amounts of impurites on ...
The objective was to evaluate salts of varying purity levels on lipid oxidation, texture, and sensor...
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserTwo studies were conducted to...
The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromat...
90 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The objective of this research...
With increased time after immunological castration, lipid content of bacon increases and unsaturated...
Reported salt levels in whole-muscle cured meat products differ substantially within and among Europ...
Pork carcasses were selected for fat iodine value (IV) using a NitFom™ sensor. Carcasses were sorted...
The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and ...
Peer reviewed short paper accepted at the 63rd International Congress of Meat Science and Technology...
Commercial bacon processors often raise concerns regarding the management practice of frozen storage...