Chemical and Microbiological Analysis of Sliced, Precooked, Canned Bacon
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Pagination or Media Count:
Chemical and physical tests moisture, salt, protein, fat, ash, pressure and water activity and microbiological tests aerobic plate count, yeast and mold, and coagulase positive staphylococci were conducted on randomly selected samples of canned, precooked bacon. The bacon was produced under contract number DSA 13H-77C-0673, and the tests were conducted because the total amount of bacon from the contract was rejected for failure to comply with the specified moisture-to-salt ratio. The purpose of the testing was to determine if there was any reason to believe that the bacon was acceptable for its intended purpose. The results of the tests indicated that the bacon was not acceptable. The expected to average moisture-to-salt ratios did not comply with the specification and coagulase positive staphylococci were found in nine percent of the samples tested.
- Food, Food Service and Nutrition