PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON |
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| Authors: | B W BERRY H R CROSS G C SMITH |
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| Affiliation: | Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705;Department of Animal Science, Texas A&M University, College Station, TX 88743 |
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| Abstract: | By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species. |
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