PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON Academic Article uri icon

abstract

  • By extruding alternating layers of chopped lean and fat tissue, baconchopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found porkbaconCF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton baconCF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of baconCF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species. Copyright 1990, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • BERRY, B. W., CROSS, H. R., & SMITH, G. C.

citation count

  • 1

complete list of authors

  • BERRY, BW||CROSS, HR||SMITH, GC

publication date

  • January 1990

publisher