Effect of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Cured Pork Bellies

S. W. NEEL, J. O. REAGAN, J. W. MABRY, M. F. MILLER

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1905-1906
Number of pages2
JournalJournal of food science
Volume53
Issue number6
DOIs
StatePublished - Nov 1988

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