Bacon

Sheard, Peter R.

doi:10.1002/9780813820897.ch18

Cited by 5 publications

(2 citation statements)

References 31 publications

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“…In agreement with the present study, 2-methoxyphenol (guaiacol) was also the predominant smoke component in smoke-cured bacon manufactured with different fiber coatings (Yu, Sun, Tian, Qu, 2008). Guaiacol is essential for the sensory characteristics of smoked meat products (Sheard, 2010), once it is primarily related with smoke flavor (Ellis, 2001 Olivares, Navarro, & Flores (2009) reported that the presence of aldehydes in meat products comes from lipid oxidation, Strecker degradation of amino acids, and…”

Section: Volatile Compounds Profilesupporting

confidence: 86%

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Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

Villa¹,

Manuel²

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The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

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Section: Volatile Compounds Profilesupporting

confidence: 86%

“…According to Sheard (2010), the wood smoke flavor is responsible for the well-accepted flavor of these types of products. Similarly, Ellis (2001) reported that the smoking step enhances the meat taste and odor and brings out the color of the product.…”

Section: Relationship Between Volatile Compounds and Sensory Attributesmentioning

confidence: 99%