CANADIAN WILTSHIRE BACON: XXVII. EFFECT OF METHOD OF THAWING FROZEN PORK ON BACON QUALITY

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Abstract
Frozen Wiltshire sides were defrosted at temperatures of 4.4°, 12.6°, and 21.0 °C. (40°, 55°, and 70° F.) in water; curing pickle; 5, 15, and 30% brines; and in air at high and low relative humidity. Differences due to defrosting procedure were determined by measurement of the thawing period, changes in weight, content of moisture and curing salts, surface bacterial growth, peroxide oxygen formation in the fat, and colour quality and brightness of the lean meat. The effect of method of thawing on keeping quality during storage at − 1.1 °C. (30° F.) was also studied.While significant differences were observed between individual thawing treatments in the various criteria employed, few consistent trends could be distinguished between the three temperatures and the four types of media. However, in general it appeared that the more suitable procedures were those that effected thawing within a reasonable period of time. Unduly prolonged exposure to any of the conditions was usually undesirable.

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