Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Meat Science

Volumn 70, Issue 1, 2005, Pages 121-131

  Person, R C ^a   McKenna, D R ^a   Griffin, D B ^a   McKeith, F K ^b   Scanga, J A ^c   Belk, K E ^c   Smith, G C ^c   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Bacon; Consumer evaluation; Palatability; Pork; Pork bellies; Yield

Indexed keywords

BACON; CONSUMER EVALUATION; PALATABILITY; PORK; PORK BELLIES; YIELD;

CONSUMER PRODUCTS; FLAVORS; FOOD PROCESSING; OILS AND FATS; PURCHASING; QUALITY CONTROL;

MEATS;

EID: 14044275006     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.012     Document Type: Article

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