Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Aerobically packaged frozen bacon has significant challenges to flavor and odor properties as storage length advances. Naturally smoked sugar (NSS), a food ingredient made from applying hardwood smoke to liquid sugar, may possess antioxidant functionality that is beneficial in controlling lipid oxid...

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Bibliographic Details
Main Authors: Allison Hobson, Christopher I. Vahl, Elizabeth A. Boyle, Faris A. Karim, John M. Gonzalez, J. Scott Smith, Robert Johnson, Terry A. Houser, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-10-01
Series:Meat and Muscle Biology
Subjects:
sensory
smoked sugar
oxidation
pork
bacon
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9100/

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