EFFECTS OF PREPROCESSING BELLY TEMPERATURE AND PUMPING PRESSURE ON BACON YIELDS, SALT RESIDUAL AND ORGANOLEPTIC QUALITY
- 1 July 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (4) , 1137-1139
- https://doi.org/10.1111/j.1365-2621.1978.tb15253.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Composition of Pork Bellies. II. Compositional Variation between and within Animals and the Relationship of Various Carcass Measurements with the Chemical Components of the BellyJournal of Animal Science, 1974
- Effect of Feeding Roasted Soybeans on Cured Pork PalatabilityJournal of Animal Science, 1973
- The diffusion of salt in pork muscle and fat tissueJournal of the Science of Food and Agriculture, 1966
- Comparison of Methods of Measuring Potassium in Pork and Lamb and Prediction of Their Composition from Sodium and PotassiumJournal of Animal Science, 1963