| Abstrakt: |
One hundred fresh pork bellies were selected from a commercial processor and classified subjectively into five leanness groups (I lean to V least lean). Bellies were cured, smoked and pressed commercially, then transported to the University Meat Laboratory for slicing and analysis. Leanness, saltiness, flavor and acceptability were appraised by a 7-member sensory panel. Chemical analyses for fatty acid composition, melting point of fat, percentage fat, moisture, protein and chloride were obtained for all bacons.Sensory evaluation scores for acceptability, leanness, saltiness and flavor of bacon differed little between leanness groups I through IV. Means for group V appear to be lower indicating less desirability for fatter bacon. Overall bacon acceptability was related to leanness, saltiness and flavor and r2values of 36, 15 and 77%, respectively, were noted. Flavor appeared to account for the larger proportion of variability in acceptability of bacon, with leanness and saltiness of lesser concern. Palmitic, stearic and linoleic acids were found to be significantly different (P<.01) among leanness groups. Percentage total saturated fatty acids increased as the bellies became fatter. Significant differences (P<.01) among leanness groups were noted for percentage fat, protein and moisture. Examination of the means suggests that grouping bacons into three leanness groups may be more practical. Percentage chloride ranged from 2.22% to 1.48% for leanness groups I to V, respectively, indicating greater absorption of salt by leaner bacon. Differences were found among the leanness groups for melting point of fat, however, no trend could be detected. |
