The effects of accelerated and conventional processing systems on the physical and sensory characteristics of cured pork bellies were investigated using three accelerated processing systems. Accelerated processing, with or without electrical stimulation, was effective in producing bellies and bacon strips equal to or superior to those which were conventionally processed. Non stimulated accelerated processing samples were evaluated as being less crispy than other treatments. Rapid chilling in conjunction with accelerated processing, with or without the aid of electrical stimulation, can produce cured bellies as well as bacon slices that are comparable in all traits with bellies from conventionally processed carcasses.
|Number of pages||2|
|Journal||Journal of food science|
|State||Published - Nov 1988|