Effect of enzymatic tenderization, blade tenderization, or precooking on sensory and processing characteristics of beef bacon

The objectives of this study were to evaluate the effects of enzymatic tenderization, blade tenderization, or precooking on the visual and palatability attributes of beef bacon. Injection of 30 ppm bromelin into beef plates processed into beef bacons significantly (P 0.05) reduced visual binding and...

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Bibliographic Details
Published inJournal of food quality Vol. 16; no. 3
Main Authors Bruggen, K, McKeith, F.K, Brewer, M.S
Format Journal Article
LanguageEnglish
Published 01.06.1993
Subjects
ABLANDAMIENTO
ATTENDRISSEMENT
CARNE DE RES
ENZIMAS
ENZYME
LARD DE POITRINE
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
TOCINO MAGRO
VIANDE BOVINE
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Summary:The objectives of this study were to evaluate the effects of enzymatic tenderization, blade tenderization, or precooking on the visual and palatability attributes of beef bacon. Injection of 30 ppm bromelin into beef plates processed into beef bacons significantly (P 0.05) reduced visual binding and appearance scores compared with the control, 10 ppm- and 20 ppm-injected products. Bacons produced from Choice grade carcasses were saltier, more bacon flavored, softer, higher in fat content, and had lower shear force values that bacons produced from Utility grade carcasses. Precooking of injection-cured beef bacons decreased slice integrity, saltiness, and flavor intensity. and increased toughness, shear force, and off-flavor compared with the controls
Bibliography:Q04
9425129
Q02
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.1993.tb00107.x