Abstract
ABSTRACTBacon was produced with either 40 ppm NaNO2/0.26% potassium sorbate, or 120 ppm NaNO2. Slices were packaged in either nylon/Surlyn or nylon/Saran/Surlyn pouches and sealed at either a high or intermediate vacuum level. At 0, 10, 21 and 28 days after packaging, residual nitrite, rancidity, pH, residual salt and pigment conversion were measured. Residual nitrite and pH were lower while nitrosopigment conversion was higher in bacon packaged with the high‐barrier film. Vacuum level, however, had no effect on any measured characteristic. The sorbate/reduced nitrite cure resulted in lower pigment conversion, lower residual nitrite, and a higher TBA number.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
