EFFECT OF ENZYMATIC TENDERIZATION, BLADE TENDERIZATION, OR PRECOOKING ON SENSORY AND PROCESSING CHARACTERISTICS OF BEEF BACON

被引：1

作者：

BRUGGEN, K ^{[1
]}

MCKEITH, FK ^{[1
]}

BREWER, MS ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT ANIM SCI 3331684,MEAT SCI LAB 205,1503 S MARYLAND DR,URBANA,IL 61801

来源：

JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 03期

关键词：

D O I：

10.1111/j.1745-4557.1993.tb00107.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 than 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.

引用

页码：209 / 221

页数：13

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