Relevant bibliographies by topics / Cookery (Bacon)

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  2. Dissertations / Theses
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Academic literature on the topic 'Cookery (Bacon)'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Cookery (Bacon)"

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TANAKA, NOBUMASA, NADINE M. GORDON, ROBERT C. LINDSAY, LOUISE M. MESKE, MICHAEL P. DOYLE, and EDWIN TRAISMAN. "Sensory Characteristics of Reduced Nitrite Bacon Manufactured by the Wisconsin Process." Journal of Food Protection 48, no. 8 (August 1, 1985): 687–92. http://dx.doi.org/10.4315/0362-028x-48.8.687.

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Bacon with a culture of lactic acid-forming bacteria, Pediococcus acidilactici, plus 0.7% sucrose and 40 or 80 mg sodium nitrite/kg (Wisconsin Process), and control bacon with 120 mg sodium nitrite/kg but no lactic acid bacteria and sucrose, were produced at three commercial bacon plants under production conditions. The bacon was stored under refrigeration for 5 to 8 wk, then subjected to sensory analyses by an experienced sensory panel. Quantitative descriptive visual analysis was performed on uncooked as well as cooked samples, and the cooked samples were served for quantitative descriptive sensory analysis. Results indicated that the test bacon with reduced amounts of sodium nitrite was as acceptable as the control bacon with no sugar and lactics, with the 80 mg/kg nitrite-bacon being the most preferred of all. These results and the results of botulinal challenge and nitrosamine tests indicate that the test process can be a satisfactory alternative to processing bacon by the conventional procedure with 120 mg sodium nitrite/kg.
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CAMPBELL, JONATHAN A., JAMES S. DICKSON, JOSEPH C. CORDRAY, DENNIS OLSON, AUBREY F. MENDONCA, and KENNETH J. PRUSA. "Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon." Journal of Food Protection 77, no. 1 (January 1, 2014): 83–86. http://dx.doi.org/10.4315/0362-028x.jfp-13-154.

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With the knowledge that retail pork products may be contaminated with methicillin-resistant Staphylococcus aureus (MRSA), the risk of consumers contracting a MRSA infection or foodborne illness from processed meats, especially bacon, is uncertain. Therefore, a study was designed to investigate the survival of MRSA during heat treatment of slab bacon at a commercial process and during cooking of sliced bacon at the consumer level. Fresh pork bellies were injected with a curing solution, inoculated, and heat treated to an internal temperature of 52°C. Three commercial brands of sliced bacon with similar “sell by” dates and fat-to-lean ratios were also inoculated and cooked at a temperature of 177°C for 0, 2, and 5 min on each side. Heat-treated slab bacon showed a log reduction of 1.89, which was significant (P < 0.05) compared with an uncooked inoculated control. Cooked sliced bacon had a reduction of viable MRSA cells of >6.5 log CFU/cm2, and there was not a significant brand interaction (P > 0.05).
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Österdahl, B. ‐G, and E. Alriksson. "Volatile nitrosamines in microwave‐cooked bacon." Food Additives and Contaminants 7, no. 1 (January 1990): 51–54. http://dx.doi.org/10.1080/02652039009373819.

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VECCHIO, ALEX J., JOSEPH H. HOTCHKISS, and CAROLE A. BISOGNI. "N-Nitrosamine Ingestion from Consumer-Cooked Bacon." Journal of Food Science 51, no. 3 (May 1986): 754–56. http://dx.doi.org/10.1111/j.1365-2621.1986.tb13926.x.

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Bailey, Hannah M., John K. Mathai, Eric P. Berg, and Hans H. Stein. "Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS." Journal of Nutrition 150, no. 3 (November 23, 2019): 475–82. http://dx.doi.org/10.1093/jn/nxz284.

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ABSTRACT Background Raw meat contains all indispensable amino acids (IAAs), but before human consumption, meat usually undergoes some degree of processing. Processing affects the 3-dimensional structure of proteins, which may affect amino acid (AA) digestibility and, therefore, overall protein quality. Objectives The experiment aimed at determining digestible indispensable amino acid scores (DIAAS) for pork products, and to test the hypothesis that processing increases DIAAS. Methods Ten ileal cannulated gilts (body weight: 26.63 ± 1.62 kg) were randomly allotted to a 10 × 10 Latin square design with ten 7-d periods. Ileal digesta were collected for 9 h on days 6 and 7 of each period. Nine diets contained a single pork product (i.e., raw belly, smoked bacon, smoked-cooked bacon, non-cured ham, alternatively cured ham, conventionally cured ham, and loins heated to 63°C, 68°C, or 72°C) as the sole source of AAs. A nitrogen-free diet was formulated to determine basal endogenous losses of AAs, which enabled calculation of standardized ileal digestibility (SID) of AAs. DIAAS were subsequently calculated according to the FAO. Results All pork products had DIAAS >100 (as-is basis). Loin heated to 63°C had the greatest (P < 0.05) DIAAS for children 6 mo to 3 y and smoked-cooked bacon had the greatest (P < 0.05) DIAAS for children older than 3 y, adolescents, and adults. Raw belly, smoked bacon, and loins heated to 68°C and 72°C had a reduced (P < 0.05) DIAAS for both reference patterns compared with other proteins. Alternatively cured ham had greater (P < 0.05) DIAAS when compared with non-cured ham and conventionally cured ham. Conclusions Bacon, ham, and loin are excellent proteins with DIAAS >100, and processing may sometimes, but not always, increase DIAAS.
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Shu, Chi Kuen, and Braja D. Mookherjee. "Volatile components of the phenolic fraction of cooked bacon." Journal of Agricultural and Food Chemistry 33, no. 6 (November 1985): 1107–9. http://dx.doi.org/10.1021/jf00066a022.

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Okochi, Norihiko, Mamoru Yamazaki, Shoichi Kiso, Mai Kinoshita, Yurie Okita, Keisuke Kazama, and Rui Saito. "Dai Nippon Printing Co., Ltd, Medi·Ca AC for Enumeration of Aerobic Bacteria." Journal of AOAC INTERNATIONAL 97, no. 3 (May 1, 2014): 837–42. http://dx.doi.org/10.5740/jaoacint.13-163.

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Abstract A ready-made dry medium method for aerobic count, the Medi·Ca AC method, was compared to the AOAC Official Method 966.23, Microbiological Methods, for seven different heat-processed meat matrixes: cooked roast beef, Chinese barbecued pork (barbecued pork seasoned with honey-based sauce), bacon, cooked ham, frankfurter (made from beef and pork), and boiled and cooked pork sausage. The 95% confidence interval for the mean difference between the two methods at each contamination level for each matrix fell within the range of −0.50 to 0.50, and no statistical difference was observed at all three contamination levels for five matrixes. These results demonstrate that the Medi·Ca AC method is a reasonable alternative to the AOAC 966.23 method for cooked meat products.
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Sheard, P. R., A. A. Taylor, A. W. J. Savage, A. M. Robinson, R. I. Richardson, and G. R. Nute. "Factors affecting the composition and amount of ‘white exudate’ from cooked bacon." Meat Science 59, no. 4 (December 2001): 423–35. http://dx.doi.org/10.1016/s0309-1740(01)00098-5.

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TAORMINA, PETER J., and GENE W. BARTHOLOMEW. "Validation of Bacon Processing Conditions To Verify Control of Clostridium perfringens and Staphylococcus aureus." Journal of Food Protection 68, no. 9 (September 1, 2005): 1831–39. http://dx.doi.org/10.4315/0362-028x-68.9.1831.

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It is unclear how rapidly meat products, such as bacon, that have been heat treated but not fully cooked should be cooled to prevent the outgrowth of spore-forming bacterial pathogens and limit the growth of vegetative cells. Clostridium perfringens spores and vegetative cells and Staphylococcus aureus cells were inoculated into ground cured pork bellies with and without 1.25% liquid smoke. Bellies were subjected to the thermal profiles of industrial smoking to 48.9°C (120°F) and normal cooling of bacon (3 h) as well as a cooling phase of 15 h until the meat reached 7.2°C (45°F). A laboratory-scale bacon smoking and cooling operation was also performed. Under normal smoking and cooling thermal conditions, growth of C. perfringens in ground pork bellies was <1 log regardless of smoke. Increase of S. aureus was 2.38 log CFU/g but only 0.68 log CFU/g with smoke. When cooling spanned 15 h, both C. perfringens and S. aureus grew by a total of about 4 log. The addition of liquid smoke inhibited C. perfringens, but S. aureus still achieved a 3.97-log increase. Staphylococcal enterotoxins were detected in five of six samples cooled for 15 h without smoke but in none of the six samples of smoked bellies. In laboratory-scale smoking of whole belly pieces, initial C. perfringens populations of 2.23 ± 0.25 log CFU/g were reduced during smoking to 0.99 ± 0.50 log CFU/g and were 0.65 ± 0.21 log CFU/g after 15 h of cooling. Populations of S. aureus were reduced from 2.00 ± 0.74 to a final concentration of 0.74 ± 0.53 log CFU/g after cooling. Contrary to findings in the ground pork belly system, the 15-h cooling of whole belly pieces did not permit growth of either pathogen. This study demonstrates that if smoked bacon is cooled from 48.9 to 7.2°C (120 to 45°F) within 15 h, a food safety hazard from either C. perfringens or S. aureus is not likely to occur.
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Taormina, P. J., and W. J. Dorsa. "Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures." Food Microbiology 27, no. 5 (August 2010): 667–71. http://dx.doi.org/10.1016/j.fm.2010.02.006.

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Dissertations / Theses on the topic "Cookery (Bacon)"

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Goehring, Brandon Lee. "Investigation of factors that influence belly quality and of cooked bacon characteristics." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20550.

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Doctor of Philosophy
Department of Animal Sciences and Industry
Terry Houser
One experiment was conducted to determine the collagen and adipocyte characteristics in pork belly fat with different iodine values (IV) and if these factors contribute to belly firmness. An additional two experiments were conducted to create an objective method to score bacon distortion during cooking and to determine how IV and cooking method contribute to bacon distortion. Experiment 1 sorted pork bellies (n=72) into three IV categories: High 76.5 g/100g, Intermediate 70.5 g/100g, and Low 64.9 g/100g. Belly characteristics and firmness were measured before processing into bacon. After processing, 3 bacon slices were selected from the belly and analyzed for histochemistry and collagen analysis. No differences were observed between belly characteristics, while High IV bellies showed softer bellies. Adipocyte characteristics remained unchanged between IV groups. High IV bellies showed greater amounts of collagen. Experiment 2 cooked bacon slices (n=585) on three different appliances (griddle, microwave, and oven) and scored the resulting distortion using a subjective scale. Raw and cooked bacon characteristics were measured to determine which response variables contributing to distortion. Bacon slices were removed from 6 different locations within each belly sampled. Two distortion measurements were created to objectively describe distortion response (crest frequency and bacon distortion index. Subjective distortion scores, crest frequency, bacon distortion index, and raw and cooked bacon characteristics were shown to change between locations of the belly. Accuracy of predictive equations developed to predict distortion scores were low. Experiment 3 evaluated how IV interacts with cooking methodology to influence cooking characteristics, fat quality and distortion of bacon. Bacon slices (n=300) were organized into two IV categories, Low (61.52 to 65.54 g/100g) and High (78.83 to 85.34 g/100g) and cooked using three different appliances (oven, microwave, and griddle). Bacon from the Low IV group had the greatest amount of fat. Cooking bacon on a griddle showed the greatest distortion scores, while the oven produced bacon with the lowest distortion scores. Bacon with higher IV produced bacon with increased distortion scores. Bacon from the High IV group showed smaller cooked dimensions than the Low IV bacon. Neither cooking method nor IV level affected the cooked fatty acid composition.
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Wenz, Andrea Beth. "Bernardino Ochino of Siena: The Composition of the Italian Reformation at Home and Abroad." Thesis, Boston College, 2017. http://hdl.handle.net/2345/bc-ir:107342.

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Thesis advisor: Virginia Reinburg
Thesis advisor: Sarah G. Ross
Bernardino Ochino (1487-1564) has long been a misinterpreted historical figure. Even to specialists Ochino’s Siena is less well-known than Luther’s Wittenburg or Calvin’s Geneva. A once-famous Capuchin preacher turned “heretic,” Ochino was forced into exile in 1542 upon the re-establishment of the Roman Inquisition. Ochino’s life has often been defined in terms of success and failure, his exile as a personal tragedy, and his theological ideas as unclassifiable. An examination of some of his most important letters as well as a selection of his sermons, dialogues, and his catechism, however, illustrate that Ochino’s exile actually provided him with opportunities that allowed him to become the teacher of Italian reformed thought to his followers in Italy and throughout Europe. This was made possible largely by his now unimpeded access to the printing press, the medium to which he resorted after his preaching was silenced. From his state of exile he, quite literally, helped to compose the Italian Reformation and his story speaks to the growing interest among historians in conceptualizing exile and mobility as preconditions of religious transformation and the international Reformation. Ochino’s corpus of works reveals a man intimately engaged with the Protestant Reformation throughout Europe. His writings betray the influence of Luther and Calvin, while maintaining a certain Italian “anti-dogmatism” that historians have long recognized in Ochino’s work and in the Italian Reformation more broadly. Ochino’s eclecticism is a reminder that the Italian Reformation must be appreciated in its own right, as a crucial element of the international Reformation and not simply as a catalyst for the Counter or Catholic Reformation, as it is often portrayed. Ochino’s works—printed abroad and frequently transported clandestinely back to Italy—reveal the existence of a community of men and women who hoped to be agents of religious reform, not simply heretics who hoped to avoid the gaze of the Inquisition. Theirs was a religion that begged to be lived, not one that was meant to be hidden. Ochino was their leader
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Books on the topic "Cookery (Bacon)"

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The bacon cookbook. Hoboken, N.J: John Wiley, 2007.

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Pruess, Joanna. Seduced by bacon: Recipes & lore about America's favorite indulgence. Guilford, CT: Lyons Press, 2006.

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Lauer, Heather. Bacon: A Love Story. New York: HarperCollins, 2009.

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Bacon: A love story : a salty survey of everybody's favorite meat. New York, NY: HarperCollins, 2009.

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Everything tastes better with bacon: 70 fabulous recipes for every meal of the day. San Francisco: Chronicle Books, 2002.

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Mary, Berry. The new book of meat cookery. London: Futura, 1986.

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Winingham, Ralph. The campfire chef: Old boots and bacon grease : a collection of short stories and recipes for wild game, fish, and such. San Antonio, Tex: San Antonio Express-News & Corona Pub., 2002.

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Forbes, Leslie. Remarkable feasts: Adventures on the food trail from Baton Rouge to old Peking. New York: Simon & Schuster, 1991.

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Remarkable feasts: Adventures on the food trail from Baton Rouge to old Peking. Vancouver: Douglas & McIntyre, 1991.

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Remarkable feasts: Adventures on the food trail from Baton Rouge to old Peking. London: Bloomsbury, 1990.

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Book chapters on the topic "Cookery (Bacon)"

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Stewart, Alan. "The Voices of Anne Cooke, Lady Anne and Lady Bacon." In ‘This Double Voice’, 88–102. London: Palgrave Macmillan UK, 2000. http://dx.doi.org/10.1007/978-1-349-62888-9_5.

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Magnusson, Lynne. "Imagining a National Church: Election and Education in the Works of Anne Cooke Bacon." In The Intellectual Culture of Puritan Women, 1558–1680, 42–56. London: Palgrave Macmillan UK, 2010. http://dx.doi.org/10.1057/9780230289727_4.

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"BACON, Alice Sophia see Cooke, A.S. BACON, Francis, 1st Baron Verulam and Viscount St. Albans (1561–1626)." In Dictionary Of British And Irish Botantists And Horticulturalists Including plant collectors, flower painters and garden designers, 180. CRC Press, 2002. http://dx.doi.org/10.1201/b12560-91.

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Ferron, Alice. "4 “Silence Is a Fine Jewel for a Woman”: Anne Cooke Bacon, Jewel’s Apology, and Reformed Women’s Publications." In Defending the Faith, 63–78. Penn State University Press, 2019. http://dx.doi.org/10.1515/9780271083148-006.

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