Investigating Factors Influencing Belly Quality and Cooked Bacon
Total Page：16
File Type：pdf, Size：1020Kb
INVESTIGATION OF FACTORS THAT INFLUENCE BELLY QUALITY AND OF COOKED BACON CHARACTERISTICS by BRANDON LEE GOEHRING B.S., Iowa State University, 2007 M.S., Kansas State University, 2010 AN ABSTRACT OF A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Animal Sciences and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2015 Abstract One experiment was conducted to determine the collagen and adipocyte characteristics in pork belly fat with different iodine values (IV) and if these factors contribute to belly firmness. An additional two experiments were conducted to create an objective method to score bacon distortion during cooking and to determine how IV and cooking method contribute to bacon distortion. Experiment 1 sorted pork bellies (n=72) into three IV categories: High 76.5 g/100g, Intermediate 70.5 g/100g, and Low 64.9 g/100g. Belly characteristics and firmness were measured before processing into bacon. After processing, 3 bacon slices were selected from the belly and analyzed for histochemistry and collagen analysis. No differences were observed between belly characteristics, while High IV bellies showed softer bellies. Adipocyte characteristics remained unchanged between IV groups. High IV bellies showed greater amounts of collagen. Experiment 2 cooked bacon slices (n=585) on three different appliances (griddle, microwave, and oven) and scored the resulting distortion using a subjective scale. Raw and cooked bacon characteristics were measured to determine which response variables contributing to distortion. Bacon slices were removed from 6 different locations within each belly sampled. Two distortion measurements were created to objectively describe distortion response (crest frequency and bacon distortion index. Subjective distortion scores, crest frequency, bacon distortion index, and raw and cooked bacon characteristics were shown to change between locations of the belly. Accuracy of predictive equations developed to predict distortion scores were low. Experiment 3 evaluated how IV interacts with cooking methodology to influence cooking characteristics, fat quality and distortion of bacon. Bacon slices (n=300) were organized into two IV categories, Low (61.52 to 65.54 g/100g) and High (78.83 to 85.34 g/100g) and cooked using three different appliances (oven, microwave, and griddle). Bacon from the Low IV group had the greatest amount of fat. Cooking bacon on a griddle showed the greatest distortion scores, while the oven produced bacon with the lowest distortion scores. Bacon with higher IV produced bacon with increased distortion scores. Bacon from the High IV group showed smaller cooked dimensions than the Low IV bacon. Neither cooking method nor IV level affected the cooked fatty acid composition. INVESTIGATION OF FACTORS THAT INFLUENCE BELLY QUALITY AND OF COOKED BACON CHARACTERISTICS by BRANDON LEE GOEHRING B.S., Iowa State University, 2007 M.S., Kansas State University, 2010 A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Animal Sciences and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2015 Approved by: Major Professor Dr. Terry Houser Copyright BRANDON GOEHRING 2015 Abstract One experiment was conducted to determine the collagen and adipocyte characteristics in pork belly fat with different iodine values (IV) and if these factors contribute to belly firmness. An additional two experiments were conducted to create an objective method to score bacon distortion during cooking and to determine how IV and cooking method contribute to bacon distortion. Experiment 1 sorted pork bellies (n=72) into three IV categories: High 76.5 g/100g, Intermediate 70.5 g/100g, and Low 64.9 g/100g. Belly characteristics and firmness were measured before processing into bacon. After processing, 3 bacon slices were selected from the belly and analyzed for histochemistry and collagen analysis. No differences were observed between belly characteristics, while High IV bellies showed softer bellies. Adipocyte characteristics remained unchanged between IV groups. High IV bellies showed greater amounts of collagen. Experiment 2 cooked bacon slices (n=585) on three different appliances (griddle, microwave, and oven) and scored the resulting distortion using a subjective scale. Raw and cooked bacon characteristics were measured to determine which response variables contributing to distortion. Bacon slices were removed from 6 different locations within each belly sampled. Two distortion measurements were created to objectively describe distortion response (crest frequency and bacon distortion index. Subjective distortion scores, crest frequency, bacon distortion index, and raw and cooked bacon characteristics were shown to change between locations of the belly. Accuracy of predictive equations developed to predict distortion scores were low. Experiment 3 evaluated how IV interacts with cooking methodology to influence cooking characteristics, fat quality and distortion of bacon. Bacon slices (n=300) were organized into two IV categories, Low (61.52 to 65.54 g/100g) and High (78.83 to 85.34 g/100g) and cooked using three different appliances (oven, microwave, and griddle). Bacon from the Low IV group had the greatest amount of fat. Cooking bacon on a griddle showed the greatest distortion scores, while the oven produced bacon with the lowest distortion scores. Bacon with higher IV produced bacon with increased distortion scores. Bacon from the High IV group showed smaller cooked dimensions than the Low IV bacon. Neither cooking method nor IV level affected the cooked fatty acid composition. Table of Contents List of Figures ................................................................................................................................ xi List of Tables ............................................................................................................................... xiii Acknowledgements ....................................................................................................................... xv Dedication ................................................................................................................................... xvii Chapter 1 - INTRODUCTION ....................................................................................................... 1 References ................................................................................................................................... 3 Chapter 2 - REVIEW OF LITERATURE ...................................................................................... 5 History of Bacon ......................................................................................................................... 5 Curing Process ............................................................................................................................ 7 Bacon Processing Methods and Ingredients ............................................................................... 9 Modern Bacon Labeling Regulations ..................................................................................... 9 Dry Curing ............................................................................................................................ 10 Brine Curing .......................................................................................................................... 10 Needle Injection .................................................................................................................... 11 Belly Tumbling ..................................................................................................................... 12 Smoking Bacon ..................................................................................................................... 12 Deposition of Wood Smoke on Meats .................................................................................. 12 The Importance of Smoking to Bacon .................................................................................. 14 Steps for Maximizing the Smoking Process ......................................................................... 14 Thermal Processing of Bacon ............................................................................................... 15 Processing After the Smokehouse ........................................................................................ 16 Processing Ingredients .......................................................................................................... 19 Pre-Cooked Bacon ................................................................................................................ 20 Microbiological Activity in Bacon ........................................................................................... 21 Spoilage Bacteria in Bacon ................................................................................................... 21 Salmonella in Bacon ............................................................................................................. 23 Staphylococcus aureus in Bacon ........................................................................................... 23 Clostridium spp. in Bacon ..................................................................................................... 24 vi Listeria monocytogenes in Bacon ........................................................................................