ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
One group of 16 uniform selected experimental bacons was used to study differences in lean-fat ratio, muscle distribution, cooking characteristics, texture and composition at six positions within each bacon side. Another group of 47 bacons was used to study possible relationships between bacon evaluation measurements and other carcass evaluation measurements as well as to study variation in lean-fat ratio, muscle distribution and slice width at six positions within the bacon side. Four consumer groups rated photographic slides of various combinations of leanness and muscle distribution in sliced bacon. Differences (p 〈 0.01) were observed in percent separable lean, distribution of lean, percent moisture, percent ether extract, percent cooking loss and Instron values due to position in the bacon side. Bacon lean-fat ratio was positively related (p 〈 0.01) to other measures of carcass muscularity, such as percent ham and loin and Longissimus muscle area. Bacons derived from animals with low backfat thickness tended to be leaner; however, they were also very thin In the flank area, making them less desirable for processing into sliced bacon. Consumer panelists tended to give high ratings to lean bacon slices on uncooked samples. In cases where lean-fat ratios were similar, the slices with better muscle distribution (greater fat-lean interface distance) were rated higher. Ratings of cooked slices indicated that muscle distribution became more important after cooking.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00635.x
Permalink
