Bacon is a cured meat product made from smoked and salted pork. It consists of meat (red part) and fatty part (white part). It is eaten smoked, boiled, fried, baked and as an addition to other dishes and it is present in many cousine all around the world.
By smoking bacon, it acquires a characteristic taste, smell and golden yellow color. Smoke has an antioxidant and bactericidal effect so bacon can be stored for some time. Well-processed bacon has a clean surface without mold, regular shape; the fleshy parts are light red to dark red in color, and the fatty tissue is plastic and white in color.
By smoking bacon, it acquires a characteristic taste, smell and golden yellow color. Smoke has an antioxidant and bactericidal effect so bacon can be stored for some time. Well-processed bacon has a clean surface without mold, regular shape; the fleshy parts are light red to dark red in color, and the fatty tissue is plastic and white in color.
Bacon from raw pork, usually from the belly, is cut into larger pieces of 2 to 3 kg. If the bacon is to be used as a cold cut, it is salted for two to three weeks, and then smoked for about two weeks. Bacon intended for cooking is placed in brine for about 8 to 10 days. The results of brining is quicker penetration od salt and seasoning of product. It is then smoked for 6 to 8 days. After processing, it sometimes has to be cooked before eating, depending on the type of bacon.
Bacon from raw pork, usually from the belly, is cut into larger pieces of 2 to 3 kg. If the bacon is to be used as a cold cut, it is salted for two to three weeks, and then smoked for about two weeks. Bacon intended for cooking is placed in brine for about 8 to 10 days. The results of brining is quicker penetration od salt and seasoning of product. It is then smoked for 6 to 8 days. After processing, it sometimes has to be cooked before eating, depending on the type of bacon.
For measuring concentration of salt in brine use:
HI96821
Digital Refractometer
for Measuring
Sodium Chloride in Food
for Measuring
Sodium Chloride in Food
The HI96821 is a rugged, portable digital refractometer designed for sodium chloride (NaCl) measurement. The HI96821 displays NaCl concentration four different ways: g/100 g, g/100 mL, specific gravity, and °Baume. The instrument’s high accuracy and simple operation gives reliable results each and every time. All readings are automatically compensated for temperature variations and displayed with a 1.5 second response time. The sealed flint glass prism and stainless steel well are easy to clean. Just wipe with a soft cloth in preparation for the next sample.
Bellies should be cooked and smoked until they reach an internal temperature of 51°C to 55°C. The cooking and smoking process usually results in a 10% to 12% cooking loss.
For measuring temperature use:
HI151-1 Checktemp®4
Temperature Tester
for red raw meat
for red raw meat
For home and professional kitchens, HI151 Checktemp®4 is the perfect portable, high-accuracy thermometer. Ideal for spot checks and measuring across a wide range of temperatures, the Hanna folding thermometer is a favorite across the food industry.
- Color coded to meet HACCP regulations.
- Stainless steel probe for easy insertion into food products.
- Pocket-sized with large LCD.
- Not suitable for body temperature measurements.
When we consider only the raw material in the production of bacon, it is very important to measure the pH value of the meat. The pH value of meat can be an indicator of meat spoilage and other organoleptic properties.
Pork already reaches its lowest pH value of 5.4 to 5.8 at 6-10 hours after slaughter.
After production of bacon, the pH value can varies between 5,20 do 6,15.
For measuring the pH of raw meat and bacon HANNA has several options!
HI98163
Professional Portable
Meat pH Meter
Meat pH Meter
The HI98163 is a rugged, waterproof, Foodcare portable pH meter that measures pH and temperature using the specialized FC2323 meat pH electrode with a stainless steel piercing blade. This professional, waterproof meter complies with IP67 standards. The HI98163 is supplied with all necessary accessories to perform a pH/temperature measurement packaged into a durable thermoformed carrying case that holds the meters, probes and calibration buffers securely in place.
- Quick Connect DIn Connector
- USB Connection for Data Transfer
- Dedicated Help Button
HI99163
Portable pH Meter
for Meat
for Meat
Designed to bring simplicity to pH testing of meat products, the HI99163 Meat pH Meter is engineered to withstand the tough environment of meat processing plants. The specialized FC2323 probe features a PVDF body, conical tip with stainless steel blade, and open junction making it ideal for the measurement of pH in meat processing.
- ±0.2 pH accuracy
- Comes with all the necessary solutions and batteries- everything you need to get started measuring right away.
- Specialized electrode for spot checking the pH during meat processing.
Author:
Tajana Mokrović
mag.nutr.
Tajana Mokrović
mag.nutr.
With Great Product Come Great Results
