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Abstract
ABSTRACTThe purpose of this study was to evaluate the effect of electrical stimulation and tumbling on distribution and levels of sodium nitrite and sodium chloride in bacon. Both factors resulted in a more even distribution of nitrite and chloride, but had no effect on their levels in bacon. The content of sodium nitrite and sodium chloride was highly related to the anatomical location and consequently the moisture content of the sample in the slab of bacon and to storage time. In slices taken from areas with higher lean content, higher amounts of nitrite and chloride were found. After separation of slices into lean and adipose tissues, analyses indicated approximately one‐third as much nitrite and chloride in the fat portion as in the lean. There was a reduction in nitrite during smoking. Concentrations of both nitrite and chloride increased in nonpackaged, hanging bacon as a result of evaporation of moisture.
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