According to a new study by Philip Soladoye, Phyllis Shand, J. L Aalhus and M. Juarez the recent trends in the bacon market show it is imperative to consider the factors that can affect or improve bacon quality, particularly bearing in mind the more choosy nature of the consuming public
The study published in the Canadian Journal of Animal Science says that by taking these factors into account could be the main way of sustaining the current market surge.
The research team said that as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products.
Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability.
Both objective and subjective measures have been explored in assessing belly quality most of which uses belly softness and fatty acid profile as yardstick whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity.
Although consumers’ and producers’ quality perceptions seem to be in conflict, it is the responsibility of all stakeholders inside bacon processing industries to come together in ensuring a balance approach to satisfy both parties along the production chain.
