J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1975. 41:54-65.
© 1975 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Smith, G. C.
Right arrow Articles by Carpenter, Z. L.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Smith, G. C.
Right arrow Articles by Carpenter, Z. L.

Factors Affecting Desirability of Bacon and Commercially-Processed Pork Bellies1

G. C. Smith, R. L. West2 and Z. L. Carpenter

Texas Agricultural Experiment Station3, College Station

Abstract

Consumer preference studies involving 1,186 grocery shoppers and a 21-member laboratory panel revealed that the most desirable bacon in fresh appearance, cooked appearance and palatability contained more than 40% muscle and had "good" distribution of muscle and fat. Bacon with less than 30% muscle (irrespective of distribution) was less desirable in fresh and cooked appearance, was less satisfactory in palatability and sustained greater cooking shrinkage than bacon with more than 30% muscle. Lighter weight (4.1 to 5.0 kg) bellies had higher lean to fat ratios than heavier weight (5.0 to 5.9 kg) bellies and yielded much higher proportions of desirable bacon slices. Bellies which were "out of proportion", "scribed" or "flank biased" did not yield lower proportions of desirable slices than did bellies which were free of these defects. Within belly weight groups, increases in weight and length were associated with lower lean to fat ratios and lower percentages of desirable bacon slices. In-plant classification, after slicing, appears more feasible than physical measurements of green or pressed bellies for identifying differences in bacon leanness.

Footnotes

1 T.A. 11415, Texas Agricultural Experiment Station. This study was partially supported by the Meat Science Research Laboratory, Agricultural Research Service, United States Department of Agriculture, under cooperative agreement 12-14-100-11, 365(51).

2 Present address: Department of Animal Science, University of Florida, Gainesville.

3 Department of Animal Science, Meats and Meat Chemistry Section.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1975 by the American Society of Animal Science.