Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
15 (1980), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Bacon made by a 5-day process using brine injection followed by dry-salting has been compared with that made by a longer conventional Wiltshire process. The eating quality and appearance of the two bacons were similar. The slightly poorer storage stability of dry-salted back in vacuum packs was attributed to a low salt concentration which could be corrected by increased brine injection in this region. Dry-salting slightly improved the storage stability of collar in vacuum packs because initial bacterial counts were lower than in the immersion-cured. Comparison of dry-salted bacons made with and without nitrate in the injection brine showed that nitrate did not affect nitrite level during vacuum-packed storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb00942.x
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