摘要:

This paper introduces an investigation involving bacterial, chemical, and physical measurements on bacon and pickle from 22 packing plants. The objects were to determine the over-all variation occurring in practice, the general sources of the variation, and the specific effect of certain curing practices. Methods employed for shipping the samples, sampling, and analyses are described.It was found that small samples of curing pickle change slightly in nitrite and bacterial content during shipping periods approaching a week's duration, but that these changes are of negligible importance from a practical standpoint if the pickles are kept at temperatures near the freezing point.

ISSN:1923-4287    

DOI:10.1139/cjr40d-010

出版商:NRC Research Press    

年代:1940

数据来源: NRC

摘要:

Analysis of Wiltshire bacon produced in Canadian plants showed that different sides varied in their chloride, nitrate, and nitrite contents, the chloride content being the most uniform. Although the observed variations were statistically significant they do not necessarily affect the quality of the product. An analysis of variance showed that differences between the sides from different plants were the main general source of variation in the chloride and nitrate contents, while the differences between sides from the same plant were the main source of variation in nitrite content. This, and other evidence, indicates that the properties of the individual side affect its nitrite content to a considerable extent.The variation in the composition of the pickles used in different plants was significantly greater than the variations within plants, although the chloride content was relatively uniform throughout. Other curing practices, such as the number of injections used for pumping a side and the time in cure, also varied between different plants. Statistical computations showed that the number of injections used for pumping was correlated with the chloride and nitrite content of the sides, while their nitrate content was correlated with the nitrate content of the pump pickle. Although these factors affected the composition of the product with respect to each constituent, the level of the correlation coefficients was rather low. It is therefore concluded that most of the observed variation in the bacon was contributed by other unmeasured factors, or by inherent differences between the carcasses.The analysis of variance showed significant differences between the content of the three constituents at different samplings. The method of sampling, however, did not permit the true effect of ageing to be distinguished precisely from the effect of systematic differences in position, and the observed differences between samplings might possibly have been due entirely to the effect of position.

ISSN:1923-4287    

DOI:10.1139/cjr40d-011

出版商:NRC Research Press    

年代:1940

数据来源: NRC

摘要:

The pH of bacon was relatively uniform, but it was possible to demonstrate statistically significant differences between sides cured in the same plants. Sides from different plants were however no more variable than those from the same plant. The results indicate that the pH of the bacon is affected by the pH of the pump pickle, decreases with the time in cure, and increases with the age from cure.The absolute values of the Eh potentials observed in bacon were doubtful, but since the measurements indicated a statistically significant difference between sides from different plants it appears that this property may be a function of curing practice. Although the moisture content of bacon was relatively uniform, there was a significant difference between sides from different plants, and a significant loss of moisture during maturation and smoking.The protein content of the tank pickle from different plants varied considerably, and probably reflects the effect of different handling practices. Nevertheless it was possible to demonstrate a direct relation between protein content and pH of the pickle.

ISSN:1923-4287    

DOI:10.1139/cjr40d-012

出版商:NRC Research Press    

年代:1940

数据来源: NRC

摘要:

Simple correlation coefficients computed between several observed properties and constituents of factory-cured Wiltshire bacon showed the following to be associated: nitrate and chloride contents; nitrite and chloride contents; nitrite content and pH; and moisture and chloride contents. The first two of these associations probably arise from the pickle compositions and curing practices followed in the plants. The last two associations suggest a certain degree of dependence between the two properties, i.e., the nitrite content of the meat increases with the pH, and the moisture content decreases as the chloride content increases. When the moisture content of the bacon was expressed on a salt-free basis, the correlation between the moisture and chloride contents was not significant. This indicates that curing practices favouring a high salt content do not result in the removal of more moisture from the sides.

ISSN:1923-4287    

DOI:10.1139/cjr40d-013

出版商:NRC Research Press    

年代:1940

数据来源: NRC