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

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Title: The effect of different beef cuts on the processing, compositional, and sensory properties of beef bacon.
Author: Chalupa-Krebzdak, Sebastian; Bohrer, Benjamin
Department: Department of Food Science
Program: Food Science
Advisor: Bohrer, Benjamin
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.
URI: http://hdl.handle.net/10214/17394
Date: 2019-08-29
Rights: Attribution 4.0 International
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International