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


     

J. Anim Sci. 1976. 43:989-993.
© 1976 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 Chant, J. L.
Right arrow Articles by Kotula, A. W.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Chant, J. L., Jr.
Right arrow Articles by Kotula, A. W.

Chemical and Sensory Aspects of Commercial Bacons1

J. L. Chant, Jr.2, D. M. Stiffler, D. M. Kinsman and A. W. Kotula3

University of Connecticut,4, Storrs 06268

Abstract

One hundred fresh pork bellies were selected from a commercial processor and classified subjectively into five leanness groups (I lean to V least lean). Bellies were cured, smoked and pressed commercially, then transported to the University Meat Laboratory for slicing and analysis. Leanness, saltiness, flavor and acceptability were appraised by a 7-member sensory panel. Chemical analyses for fatty acid composition, melting point of fat, percentage fat, moisture, protein and chloride were obtained for all bacons.

Sensory evaluation scores for acceptability, leanness, saltiness and flavor of bacon differed little between leanness groups I through IV. Means for group V appear to be lower indicating less desirability for fatter bacon. Overall bacon acceptability was related to leanness, saltiness and flavor and r2 values of 36, 15 and 77%, respectively, were noted. Flavor appeared to account for the larger proportion of variability in acceptability of bacon, with leanness and saltiness of lesser concern. Palmitic, stearic and linoleic acids were found to be significantly different (P<.01) among leanness groups. Percentage total saturated fatty acids increased as the bellies became fatter. Significant differences (P<.01) among leanness groups were noted for percentage fat, protein and moisture. Examination of the means suggests that grouping bacons into three leanness groups may be more practical. Percentage chloride ranged from 2.22% to 1.48% for leanness groups I to V, respectively, indicating greater absorption of salt by leaner bacon. Differences were found among the leanness groups for melting point of fat, however, no trend could be detected.

Footnotes

1 Scientific Contribution No. 653, Storrs Agricultural Experiment Station, The University of Connecticut, Storrs, CT 06268.

2 Present address: Division of Animal Science, University of Wyoming, Laramie 82071.

3 Agricultural Marketing Research Institute, A.R.S., U.S.D.A., Beltsville, MD 20705.

4 College of Agriculture and Natural Resources, Department of Animal Industries.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1976 by the American Society of Animal Science.