[Show abstract] [Hide abstract]
ABSTRACT: Packaged bacon was produced from pork, cured by three different methods; (a) ‘hygienic’sweet cure, (b) commercial sweet cure and (c) Wiltshire. Packs of bacon were held at 22, 10 and 0°C. The hygienic cured bacon kept for 10 days at 22°C, 39 days at 10°C and 45 days at 0°C. The commercial cured bacon kept for 8 days at 22°C, 20 days at 10°C and 45 days at 0°C. The Wiltshire bacon kept for 6 days at 22°C, 20 days at 10°C and 38 days at 0°C. Spoilage was assessed by organoleptic evaluation using freshly packaged bacon as a control. The importance of hygiene in the manufacture of this product is stressed and some recommendations to this end are made.
International Journal of Food Science & Technology 06/2007; 7(3):271 - 279. DOI:10.1111/j.1365-2621.1972.tb01662.x · 1.38 Impact Factor