Indices of Leanness in Commercial Bacons

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Abstract
One hundred commercial bellies, consisting of five groups, were visually selected on the basis of estimated leanness. The leanest bellies were grouped as “ones” and the fattest as “fives”. Within each group the bellies were ranked on degree of leanness. Several objective measurements were recorded from the fresh, smoked and pressed bellies and related to estimated percentage lean as determined by measuring the areas of lean and fat with a compensating polar planimeter. Processing shrinkage decreased as weight increased and as leanness decreased. Although the results were somewhat variable, belly volume (length × width × average thickness) increased from fresh to processed product, and the proportion of change increased as the bellies increased in weight and fatness. Highly significant (P<.01) and negative regression and correlation coefficients were noted between all objective measurements and percentage lean. The objective measurement accounting for the most variation in percentage lean was smoked side weight (61%). Visual score (1.0 to 5.9) accounted for 71% of the variation in percentage lean. The mean percentage lean for the 100 bellies was 26.0% ± .43 and ranged from 16.5% to 47.0%. The lean variation within bellies indicated that the blade end (2/10) and center (5/10) sections had the greatest and least percentage lean, (30.0% and 21.8%, respectively). Decile sections 2/10 and 3/10 were most highly related to percentage lean (.90 and .88, respectively), although lean content of all 10 sections had strong, positive correlation coefficients. Data suggest that certain objective measurements and/or percentage lean at particular sections could be used to predict total bacon lean. Copyright © 1975. American Society of Animal Science. Copyright 1975 by American Society of Animal Science.

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