Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.

Lowe, B K; Bohrer, B M; Holmer, S F; Boler, D D; Dilger, A C

Lowe, B K; Bohrer, B M; Holmer, S F; Boler, D D; Dilger, A C.

Affiliation

Lowe BK; Dept. of Animal Sciences, Univ. of Illinois, Urbana, IL, 61801, U.S.A.

J Food Sci ; 79(6): S1197-204, 2014 Jun.

Article in En | MEDLINE | ID: mdl-24837349

Subject(s)

Food Packaging/methods; Food Storage/methods; Freezing; Lipid Peroxidation; Meat/analysis; Odorants; Taste; Animals; Commerce; Food Services; Humans; Oxidation-Reduction; Oxygen; Swine; Vacuum

Key words

Bacon; bacon packaging; lipid oxidation; storage

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Lipid Peroxidation / Food Packaging / Food Storage / Freezing / Meat / Odorants Limits: Animals / Humans Language: En Journal: J Food Sci Year: 2014 Document type: Article Affiliation country: United States

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