Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Meat Sci. 2018 Jun;140:128-133. doi: 10.1016/j.meatsci.2018.03.007. Epub 2018 Mar 10.
The objective was to evaluate the effect of belly pump uptake and cook yield during processing on bacon slice composition and sensory attributes. A total of forty-four bellies were commercially sourced and randomly assigned to two experiments. Each experiment consisted of one smokehouse cooking cycle. Within each experiment, bellies were separated at the medial point and one belly half was assigned to a high pump uptake treatment (HIGH; target of 30% uptake) and the remaining belly half was assigned to a normal pump uptake treatment (NORM; target of 15% uptake). In experiment-1, cook yields were 107.79% for the HIGH bellies and 101.52% for the NORM bellies. In experiment-2, cook yields were 97.41% for the HIGH bellies and 94.74% for the NORM bellies. Overall, bacon slice composition and sensory attributes of bacon from bellies with greater pump retention were largely unaffected, accordingly it was concluded that cook yields ranging in level of pump retention does not affect most attributes of bacon.
目的是评估在加工过程中腹部抽吸和蒸煮产量对培根片成分和感官属性的影响。总共采集了 44 个腹部样本，随机分配到两个实验中。每个实验都包含一个熏制周期。在每个实验中，将腹部样本在中间点分开，一半分配给高抽吸处理（HIGH；目标吸收率为 30%），另一半分配给正常抽吸处理（NORM；目标吸收率为 15%）。在实验 1 中，HIGH 组的蒸煮产量为 107.79%，NORM 组的蒸煮产量为 101.52%。在实验 2 中，HIGH 组的蒸煮产量为 97.41%，NORM 组的蒸煮产量为 94.74%。总体而言，具有更高保留率的腹部样本的培根片成分和感官属性基本不受影响，因此可以得出结论，蒸煮产量在保留率水平上的变化不会影响培根的大多数属性。
