Chemical processing and sensory characteristics of carabeef bacon from Phil-Murrah x Phil-Murrah crossbred
1996
Mercado, C.M. | Horn, S.P. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Animal Science)
Carabeef brisket from Phil-Murrah (F2) was processed into bacon. Pork belly was likewise cured into bacon to serve as control. Both meats were compared in terms of processing characteristics, proximate composition and sensory traits. Carabeef had higher moisture, ash and protein contents than pork for both fresh and cured samples, whereas, pork had highere fat content. For both samples salt contents were almost the same which fall within the good sensory attribute range. On the contrary, cured carabeef had statistically lower residual nitrite content than cured pork. Residual nitrite contents of both meats, however, are below the maximum limit in cured products. Percentage of processing shrinkage (percent PS) and smoking shrinkage (percent SS) was not statistically different between carabeef and pork. Sensory evaluation of the two bacons showed significant differences in terms of color, flavor and general acceptability. Off-flavor and crunchiness scores were basically similar for carabeef and pork bacons. Although carabeef had significantly lower general accetability than pork bacon, the judges still scored carabeef bacon acceptable
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Эту запись предоставил University of the Philippines at Los Baños