Bacon

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Bacon

Rating : 5.5

Evaluation	N. Experts	Evaluation	N. Experts
1		6
2		7	1
3		8
4	1	9
5		10

Cons:

To be taken in controlled quantity (1)



<1 / 1>from CarPas

Bacon is produced from the pork belly. It consists of a fatty part and a lean part of the pork meat.It's a very caloric and fat food.In the Anglo-Saxon countries it is a classic complement to breakfast.Various preservatives are used to preserve the bacon. Potassium nitrate E252 is the least suitable for health.Bacon studies... (Read the full Tiiip)

7 pts from CarPas

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"Bacon studies" about Bacon
by CarPas (5225 pt)

2019-Aug-14 18:27

Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon.Overholt MF, Lowell JE, Kim GD, Boler DD, Ke ...

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Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon.
Overholt MF, Lowell JE, Kim GD, Boler DD, Kerr BJ, Dilger AC.
J Anim Sci. 2018 Jun 29;96(7):2723-2733. doi: 10.1093/jas/sky179

The use of smoke as a strategy for masking boar taint in sausages and bacon.
Aaslyng MD, Koch AG.
Food Res Int. 2018 Jun;108:387-395. doi: 10.1016/j.foodres.2018.03.069.

The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics.
Sivendiran T, Wang LM, Huang S, Bohrer BM.
Meat Sci. 2018 Jun;140:128-133. doi: 10.1016/j.meatsci.2018.03.007.

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics.
Saldaña E, Castillo LS, Sánchez JC, Siche R, de Almeida MA, Behrens JH, Selani MM, Contreras-Castillo CJ.
Meat Sci. 2018 Jun;140:44-50. doi: 10.1016/j.meatsci.2018.02.014.

Growth performance, carcass quality, fresh belly characteristics, and commercial bacon slicing yields of growing-finishing pigs fed a subtherapeutic dose of an antibiotic, a natural antimicrobial, or not fed an antibiotic or antimicrobial.
Lowell JE, Bohrer BM, Wilson KB, Overholt MF, Harsh BN, Stein HH, Dilger AC, Boler DD.
Meat Sci. 2018 Feb;136:93-103. doi: 10.1016/j.meatsci.2017.10.011.

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling.
McLean KG, Hanson DJ, Jervis SM, Drake MA.
J Food Sci. 2017 Nov;82(11):2659-2668. doi: 10.1111/1750-3841.13934.

Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon.
Li F, Zhuang H, Qiao W, Zhang J, Wang Y.
J Food Sci Technol. 2016 Oct;53(10):3795-3805. doi: 10.1007/s13197-016-2366-x.