A modern dry‐salting process for Wiltshire bacon
- 28 June 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (3) , 301-310
- https://doi.org/10.1111/j.1365-2621.1980.tb00942.x
Abstract
Summary: Bacon made by a 5‐day process using brine injection followed by dry‐salting has been compared with that made by a longer conventional Wiltshire process. The eating quality and appearance of the two bacons were similar. The slightly poorer storage stability of dry‐salted back in vacuum packs was attributed to a low salt concentration which could be corrected by increased brine injection in this region. Dry‐salting slightly improved the storage stability of collar in vacuum packs because initial bacterial counts were lower than in the immersion‐cured. Comparison of dry‐salted bacons made with and without nitrate in the injection brine showed that nitrate did not affect nitrite level during vacuum‐packed storage.Keywords
This publication has 5 references indexed in Scilit:
- The accumulation of unacceptably high levels of nitrite in vacuum packed back baconInternational Journal of Food Science & Technology, 1979
- Wiltshire curing with and without nitrateInternational Journal of Food Science & Technology, 1976
- POLYPHENOLIC COMPOUNDS IN THE PULP OF Mangrifera indica L.Journal of Food Science, 1976
- Localised occurrence ofN-nitrosopyrrolidine in fried baconJournal of the Science of Food and Agriculture, 1976
- Wiltshire curing with and without nitrateInternational Journal of Food Science & Technology, 1975