Abstract
ABSTRACTThe objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty‐one beef plates were cured and assigned to treatments: vacuum‐tumbled (T); macerated and vacuum‐tumbled (MT); macerated, emulsion‐coated, and vacuum‐tumbled (MET); and emulsion‐coated and vacuum‐tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum‐tumbling is needed to produce an acceptable round beef bacon product.
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