The effect of different beef cuts on the processing, compositional, and sensory properties of beef bacon.

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Date
2019-09-06
Authors
Chalupa-Krebzdak, Sebastian
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Publisher
University of Guelph
Abstract

Beef bacon is an unexplored product without a standard identity. A market evaluation of beef bacon products being sold in southern Ontario found a great deal of variation in the processing methods being used in manufacturing beef bacon. The greatest source of variation was the cut used. This prompted a controlled investigation into the differences between beef bacon products manufactured from seven different cuts; brisket (IMPS#120), clod heart (IMPS#114E; divided horizontally into two halves; silverskin side and non-silverskin side), flank (IMPS#193), outside flat (IMPS#171B), and short plate (IMPS#121A; cut into a deboned short rib half and navel half). Differences were identified between and within cuts used for processing, compositional, and sensory properties. These data allow the beef industry to tailor their cut selection for beef bacon to an identity found to be most agreeable with the consumer base they wish to target.

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Keywords
beef bacon, beef, bacon, sensory, processed meat, value-added, yield, cut, brisket, plate, clod heart, outside flat, round, flank, primal, sub-primal
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