Flavor and Antibotulinal Evaluation of Sorbic Acid‐Containing Bacon

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Abstract
Bacon was prepared in a single pumping operation with a nitrite‐free brine containing suspended, finely pulverized sorbic acid with the regular curing agents. The bacon, after being processed, was evaluated for susceptibility to Clostridium botulinum spore outgrowth and for taste panel acceptability using a 9‐point hedonic scale. Sorbic acid levels of 0.13% or higher in the processed bacon gave nearly complete protection against spore outgrowth (as determined by gas production in aluminum cans) for the duration of the 6 months abuse period. The increase in antibotulinal efficacy with sorbic acid was generally associated with a lower pH. Flavor scores of control, nitrite‐cured, and sorbic acid‐cured bacon showed no significant differences among the three samples. After storage for 6 wk at 0–2°C, there was a decrease in the flavor scores, but the only statistically significant decrease was in the nitrite‐cured bacon.