CANADIAN WILTSHIRE BACON: XXVI. FURTHER OBSERVATIONS ON THE PRESERVATION OF QUALITY AT HIGH STORAGE TEMPERATURES

Abstract

The suitability of polyvinyl alcohols, dimethylol urea, commercial wax dispersions, carbon dioxide, sodium hydroxide, and a combined smoking and partial desiccation treatment as preservatives for bacon stored at 15.6 °C. (60° F.) was investigated. Dimethylol urea was a relatively effective preservative and mouldicide for smoked bacon. Of the methods studied for applying this material, a vaseline paste was most suitable, but not entirely satisfactory. Back bacon, smoked for six hours at 40.6 °C. (105° F.), and subsequently dried at this temperature to moisture contents of about 55 to 60% or less, was in a satisfactory condition, except for a heavy mould growth, after 60 days' storage. Sodium hydroxide was relatively ineffective when applied as an aqueous solution. Polyvinyl alcohols, wax dispersions, and carbon dioxide were unsuitable under the conditions studied.