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Full-Text Articles in Meat Science
Influence Of Carcass Fat Iodine Value And Packaging Type On Shelf-Life Of Bacon Slices Packaged For Hotels, Restaurants, And Institutions (Hri), A. M. Tapian, B. L. Goehring, J. A. Unruh, B. M. Gerlach, G. D. Mccoy, J. M. Derouchey, R. C. Johnson, S. S. Dritz, J. M. Gonzales, M. J. Matney, T. A. Houser
Influence Of Carcass Fat Iodine Value And Packaging Type On Shelf-Life Of Bacon Slices Packaged For Hotels, Restaurants, And Institutions (Hri), A. M. Tapian, B. L. Goehring, J. A. Unruh, B. M. Gerlach, G. D. Mccoy, J. M. Derouchey, R. C. Johnson, S. S. Dritz, J. M. Gonzales, M. J. Matney, T. A. Houser
Kansas Agricultural Experiment Station Research Reports
Pork carcasses were selected for fat iodine value (IV) using a NitFom™ sensor. Carcasses were sorted into 3 IV categories, with the target IV range defined as 58 to 63 (low), 68 to 73 (intermediate), and 78 to 83 (high). Seventy-two pork carcasses were identified and bellies collected from both the right and left sides of the carcass for a total of 144 bellies in the study, with 48 bellies (24 carcasses) in each IV category. This experiment had 3 IV treatments, with an average measured carcass IV of 66.5 g/100g (low), 72.6 g/100g (intermediate), and 77.9 g/100g (high) and …