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- W1017161926 abstract "Publisher Summary This chapter covers the literature pertinent to the curing of bacon, the general subject of curing of bacon, as well as studies conducted by the present authors that had as their objective that of developing a method of curing, smoking, and packaging bacon which would permit storage at ordinary temperatures. The chapter discusses the sources of microbial contamination and changes in microbial population during curing and smoking. It presents materials and methods used in studies by the authors. The chemical and microbial changes occurring in one lot of bacon from the uncured stage through the smoking process have been recorded. The types of spoilage that occur in bacon on storage are divided into: proteolytic changes, slime production, rancidity, and discolorations. Because it became apparent that changes in the curing process alone were not sufficient to preserve sliced canned bacon during non-refrigerated storage, additional methods to supplement the curing procedures were sought. Various methods of reducing the moisture content have been investigated including pressure during curing, alternate freezing, and thawing with increased pressure, vacuum dehydration and prolonged air drying at temperatures just below the melting point of bacon fat." @default.
- W1017161926 created "2016-06-24" @default.
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- W1017161926 date "1951-01-01" @default.
- W1017161926 modified "2023-09-23" @default.
- W1017161926 title "Chemical and Microbial Studies on Sliced Canned Bacon" @default.
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- W1017161926 doi "https://doi.org/10.1016/s0065-2628(08)60264-5" @default.
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