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Animal Products

Quality Characteristics of Traditional, Natural and Organic Bacon

Authors
  • Charlwit Kulchaiyawat (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • James S. Dickson (Iowa State University)

Abstract

The change in ingredients and processing procedures necessary for natural and organic bacon are likely to result in some product quality differences when compared with traditionally processed bacon. Preliminary results for % cured color, TBARS value, and residual nitrite concentrations in this study suggest variability in quality of products currently on the market. This may affect consumer satisfaction and repeat purchases of these products. Further, these results imply differences in shelf-life and safety of these products as well.

Keywords: ASL R2392

How to Cite:

Kulchaiyawat, C., Sebranek, J. G. & Dickson, J. S., (2009) “Quality Characteristics of Traditional, Natural and Organic Bacon”, Iowa State University Animal Industry Report 6(1). doi: https://doi.org/10.31274/ans_air-180814-173

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Published on
2009-01-01

Peer Reviewed

License

Creative Commons Attribution-NonCommercial 4.0