Abstract
ABSTRACTThe objectives of this study were to evaluate the effects of enzymatic tenderization, blade tenderization, or precooking on the visual and palatability attributes of beef bacon. Injection of 30 ppm bromelin into beef plates processed into beef bacons significantly (P < 0.05) reduced visual binding and appearance scores compared with the control, 10 ppm‐ and 20 ppm‐injected products. Bacons produced from Choice grade carcasses were saltier, more bacon flavored, softer, higher in fat content, and had lower shear force values than bacons produced from Utility grade carcasses. Precooking of injection‐cured beef bacons decreased slice integrity, saltiness, and flavor intensity and increased toughness, shear force, and off‐flavor compared with the controls.
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