Bacon production: Evaluating potential processing and management practices to improve product quality of industrial sliced bacon.

摘要

he objective of this research was to determine areas of improvement to bacon production. The first trial was conducted to determine differences in belly and bacon quality traits in pigs fed ractopamine (RAC) for various durations during finishing. A 2x3x2 factorial arrangement was used with barrows and gilts, fed RAC levels of 0.0, 5.0, or 7.4 ppm, for 21 or 28 d prior to harvest. Bellies were measured for length, thickness, firmness, processing yields, proximate analysis, and digitally imaged for exposed lean. RAC improved the exposed lean and did not alter the moisture or fat composition, sex had a large impact on all quality traits as gilts were found to be leaner, and duration of RAC had no effect on quality measurements. Though inferences were made in the study about industrial slicing very little data is available evaluating industrial bacon slicing. The next experiment was to determine possible predictors of bacon slicing yield through evaluation of carcass and belly measurements and composition. Data was regressed against the percent