Effects of smokehouse humidities on quality characteristics
1989
Park, T.K. (Konkuk Univ., Chungju (Korea R.). Dept. of Morecular Biology) | Lee, K.T. (Kangreung National Univ., Kangreung (Korea R.). Dept. of Food Science)
The effect of four different humidities during smokehouse processing on cured color development, color intensity, pH, residual nitrite, phenol deposition, TBA value and product yield of Canadian bacon was determined. High humidity resulted in high pigment conversion and lower pH. As the humidity was lowered, more residual nitrite remained. The highest humidity had the highest phenol deposition and TBA value. The lowest humidity had the highest yield
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