How much fiber is in bacon bits?
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| Brooks demonstrated that the characteristic flavor of Wiltshire bacon was due to the action of nitrite on the meat. | |
17 Citations | Difference in texture of products, particularly bellies for bacon from PST-treated pigs, seemed to be a result of an altered proximate composition. |
| Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. | |
42 Citations | This study indicates that bacon commercially prepared by the Wisconsin Process with 40 or 80 ppm sodium nitrite has a lesser risk of nitrosamine and botulinal toxin formation than bacon prepared with 120 ppm sodium nitrite and no added sucrose and lactic acid bacteria. |
71 Citations | Because the availability increases with juiciness, it is suggested that the intensity of salty flavour depends on the speed at which salt is liberated in the mouth on chewing bacon. |
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