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Studies on curing of bacon - a preliminary report.

Mehrotra, V. K. and Chatterjee, A. K. and Khabade, V. S. (1970) Studies on curing of bacon - a preliminary report. Indian Veterinary Journal, 47 (8). 691-94, 28 ref..

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6 de-boned, chilled pork loins were processed to bacon using either a dry cure or a pickle cure. Curing mixture containing salt, sugar, sodium nitrate, sodium nitrite and monosodium glutamate was either rubbed into the meat for the dry cure, or the meat was dipped into a solution of the mix for the pickle cure. Loins were cured at 3.3-4.4 degree C for 2 wk, desalted for 1 h and then smoked at 45 degree C for 16 h and aged at 58 degree C for 8 h. Samples were analysed for moisture, salt and nitrite values. Moisture content was higher in pickle cure (46.51%) than in dry cure bacon (39.04%), while salt content in dry cure bacon (5.2%) was higher than in pickle cure (4.5%).

Item Type: Article
Uncontrolled Keywords: CURING-; Effect of curing technique on composition of bacon; BACON-; WATER-; /Moisture/ content of bacon; SODIUM-CHLORIDE; /salt/ content of bacon; NITRITES-; /nitrite/ content of bacon
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2022 05:21
Last Modified: 16 Feb 2022 05:21
URI: http://ir.cftri.res.in/id/eprint/7330

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