Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Impact of belly thickness on processing yields and consumer evaluations of finished bacon products was measured. Before processing through a commercial facility, pork bellies ( n = 96 per group) were sorted into three target thickness groups: “thin” (approximately 2.0 cm); “average” (approximately 2...

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Veröffentlicht in:	Meat science 2005-05, Vol.70 (1), p.121-131
Hauptverfasser:	Person, R.C., McKenna, D.R., Griffin, D.B., McKeith, F.K., Scanga, J.A., Belk, K.E., Smith, G.C., Savell, J.W.
Format:	Artikel
Sprache:	eng
Schlagworte:	appearance (quality) Bacon Biological and medical sciences color Consumer evaluation consumer preferences consumers cured meats flavor food acceptability Food industries food processing quality Fundamental and applied biological sciences. Psychology hardness lean meat lipid content Meat and meat product industries meat cuts meat grades meat quality Palatability Pork Pork bellies processed foods saltiness sensory evaluation slicing smoking quality taste thickness Yield yields
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