Effect of Belly Composition on Sorbate‐Cured Bacon

摘要

ABSTRACTA comparison was made between fat‐type and lean‐type bellies cured with either 40 ppm sodium nitrite/0.26 potassium sorbate or 120 ppm sodium nitrite. Residual nitrite levels were higher in fat bacon regardless of cure. Sorbate‐cured bacon resulted in signiticantly higher TBA numbers than did regular‐cure bacon. Nitrosopigment to total pigment ratio did not vary with cure, but did remain significantly higher in fat bacon and roughly paralleled residual nitrite levels. Analysis for nitrosamines indicated greater concentrations in fat bellies compared to lean. Nitrosamines were suppressed though not eliminated, by the sorbate cure in both fat and lean