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[Consistometric studies on meat and meat products. V. Determination of consistency of raw and smoked bacon at various temperatures of bacon].

Authors
Type
Published Article
Journal
Archiv für experimentelle Veterinärmedizin
Publication Date
Volume
29
Issue
3
Pages
349–356
Identifiers
PMID: 1190963
Source
Medline
License
Unknown

Abstract

Penetration values for the superficial (cutaneous) part of bacon in the raw state were smaller than the deeper (subcutaneous) part, because of the high connective tissue content of the superficial part. The course of the curve of penetration in relation to temperature varied within the range of 1 to 60 units in cutaneous bacon, and up to 90 units in subcutaneous bacon; penetration values increased with increasing temperature. Penetration values for the superficial and deep parts of smoked bacaon were similar to those of unsmoked bacon.

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