Food Processing Commons^™

Lamb Bacon: How The Method Of Brine Distribution And Addition Of A Dry Rub Influences Yields, Morgan Metheny

Animal Science

This study was conducted to test the whether lamb breasts can substitute as the raw material in producing a bacon product. Due to the difference in fat saturation between pork and lamb, this research was used to test how successful lamb absorbs the brine in order to make bacon. The yield results of two different processing techniques, injection and tumbling, were compared along with comparing the affect of adding a dry rub of seasonings to the lamb surface. The 120 lambs breasts were split into four groups of 30. Each group received a different treatment: plain tumbled, plain injected, seasoned …