The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics

This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p < 0.001) but thinner (p = 0.026). CON bellies were longer (p = 0.005) and thicker (p < 0.001). LB bellies had decreased lean area (p < 0.001) and processing yield (p = 0.001). DS patties were lighter (L*, p < 0.001) and less red (a*, p < 0.001). LB had increased belly firmness (p = 0.053). The CON diet resulted in better particle definition (p = 0.010) in patties as well as a larger slice area (p = 0.048) in bacon slices. A breed × diet interaction was observed for lipid oxidation (p = 0.001). The findings provided novel insight into the comparison between these breeds and diets. While LB pork may have niche market value, the integration of this breed into commercial bacon processing has limitations in composition that need to be further evaluated to improve the product desirability.

Section: Discussionmentioning

confidence: 99%

Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs

Guo

Sharp

Blackburn

et al. 2022

“…Before the sensory evaluation, the recruited assessors were trained for approximately 3 h in each session. The attributes (saltiness, redness, bitterness, and off-odor) were selected based on previous studies [ 26 , 27 , 28 ]. A seven-point scale was employed with 7 representing “extremely intense”, 4 representing “average intense”, and 1 referring to “none” for all attributes [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

Wang

et al. 2022

The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na+ content, moisture, aw, pH, L* value, and sensory saltiness decreased and K+ content, a* value, and sensory bitterness increased significantly with increased substituting rates of NaCl by KCl (p < 0.05). There were no significant differences between the control and KCl substitution samples for the b* value, redness, and sensory off-odor (p > 0.05). The creatine content was not affected by the different KCl-substituting rates during the marinating process (p > 0.05), but it diminished in the smoking and frying processes (p < 0.05). The increase in the KCl-substituting rates increased the total heterocyclic aromatic amine (HAA) contents in fried bacon (p < 0.05). Moreover, the nonpolar HAA content in bacon was higher than the polar HAA content (p < 0.05). In summary, the partial replacement of NaCl by KCl increased the total HAA content and led to changes in bacon quality.

“…The moisture and lipid concentration of the ground beef samples were determined using modified air drying and the Soxhlet extraction methods, respectively, using the methods previously described by Bohrer et al [ 21 ] and Sivendiran et al [ 22 ]. Duplicate 5 g samples of the ground beef homogenate were weighed onto an aluminum weighing dish and were covered with two (42-mm) #1 Whatman Qualitative filter papers (GE Healthcare Life Sciences, Chicago, IL, USA).…”

Section: Methodsmentioning

confidence: 99%

The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Wang

Domínguez²,

Lorenzo

et al. 2021

Self Cite

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.