Factors Influencing Quality in Pork. B. Commercially Cured Bacona,b

Abstract

SUMMARYA total of 227 pork carcasses, varying in weight, chronological age, and loin intramuscular fat content, provided bellies for a study of some factors possibly associated with bacon quality. Tenderness scores of bacon significantly improved with a decrease in age and weight and with an increase in intramuscular fat content of the longissimus dorsi. The bacons derived from the 36–42‐month packer carcasses were less tender than those from the other age and weight categories studied. Juiciness scores were not associated with carcass weight, age, or intramuscular fat content of the longissimus dorsi.The bellies shrank approximately 13% during the curing, smoking, and skinning processes. There were differences in shrinkage due to weight and age groups, but no significant differences in shrinkage due to intramuscular fat content of the longissimus dorsi were found.The mean value of the percentage of separable lean in bacon from the 227 carcasses was 31.7%. Average shrinkage during the cooking of the sliced bacon was approximately 66%. Lean bacon shrank significantly less than did fat bacon.About 19% of the bacons were considered to be excessively salty, and originated from carcasses possessing a more highly unsaturated fat.