ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Bone-in and boneless hams, bacon and smoked pork loins were prepared under commercial processing conditions as a part of the packing plant phase of testing accelerated processing versus normal, post-chill, processing techniques. Cuts were skinned, pumped and processed with standard equipment and brines used for those cuts in the cooperating plant. Smoking was performed along with similar cuts from the regular processing operation. Boneless, pressed and fully cooked hams were studied. Significant weight differences observed during the processing steps were found to be nonsignificant in the finished hams. No significant differences were found in the yield of smoked bone-m hams following processing. Differences found in the yield of bacon and the length of the formed slabs prior to slicing were nonsignificant. No significant difference was found in the yield of smoked pork loins in this study. Most differences found in weights during the initial part of processing were eliminated as further processing was completed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12632.x
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