—iMcastof Farming, Saturday, August 4,1979
134
Bacon curing study results announced
WASHINGTON, D.C. - The
U.S. Department of
Agriculture has announced
results of a study comparing
the taste, appearance and
cooking characteristics of
bacon cured three ways
with current levels of nitrite,
with low nitrite and
potassium sorbate, and with
no preservative.
The study, by the
department’s Science and
Education Administration,
found bacon produced with
current levels of nitrite and
that cured with low nitrites
and potassium sorbate have
a similar shelf-life and
cooking characteristics, but
the bacon processed with
sorbate has a slightly dif
ferent taste and aroma, and
the slices were more difficult
to separate.
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Drying and removing
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■ Large overhead wet holding
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■ A highly flexible drying
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hrgn Quality mg spee^
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a
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a Sme
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aj , ‘j"o , ir,s | ’ 1 r . tt - wen c'
po.. c fai'ure mQlfumJlO'' of
nn-ote: fan, etc Loud horn
notifies opera 4 o 1 o‘ sr utdowr >
GEO. V. SESPLE & SON CO., INC
Rd 2, Van Buren Rd.
Easton, PA 18042
215-253-7146
DO»i EMPRISES
9807 Rosaryville Rd.
Upper Marlboro, MD 20870
301-868-3581
HARMAN FARM SUPPLIES, INC.
1790 Dealton Ave.
Harrisonburg, VA 22801
703-434-4459
WHITMORE & ARNOLD, INC.
Purcellville, VA 22132
703-338-7123
J. RUSSELL GRIFFITH
Rd 1
Ridgely, MD 21660
301-634-2437
j. REX BURNER CO., INC
Luray, VA 22835
703-743-5521
However, during the
study, nine people handling
or testing cooked cured
bacon developed a slight
swelling of the face and
hands or mouth and throat
irritation. An unknown
number of people were in
volved in handling the
bacon.
“There can be no direct
relationship made at this
tune between individual
symptoms and any par
ticular ingredient,” said
SEA food technologists Brad
W. Berry. “We don’t know
why reactions occurred, but
studies are being done by the
Food and Drug Ad
ministration to find the
cause and determine the
seriousness of the reac
tions.”
Donald L. Houston, ad-
For capacities and the complete story
of C&L s unique patented drying
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Authorized C&L Representative m you;
area or .vCe for the Roto Flo Gran Dryer
brochure Send your request to
r'.-OU rt
♦
it Lambert
Buckner,
Kentucky
40010
ministrator of the depart
ment’s Food Safety and
Quality Service said, “Any
final approval of sorbate use
in bacon, however, will be
withheld by the department
pending results of the
studies.”
The cooked bacon was
evaluated by 10 taste
panelists at Beltsville and
seven at North Carolina
State University. The
panelists tasted, but did not
swallow, the bacon. Taste
testing was conducted
several days a week for
three months. Of the 17
panelists, six, all of whom
were at North Carolina State
University, Raleigh, had
mild reactions, as did three
laboratory personnel han
dling the bacon at Beltsville.
“We aren’t sure whether
JBHt
JACOB E. LAPP
intercourse, PA 17534
717-768-3033
UMBER6ERS MILL
Box 545 Rd 4
Lebanon, PA 17042
717-867-5161
TERRY SEMANECK
Rdl Box 374
Bedford, PA 15522
814-623-8862
CHESTERS. INGRAM
Box 42
Hublersburg, PA 16842
814-383-2798
NEIL R. KINLEY
Area Manager
210 Wellington Dr
Lynch! tn-p, VA 24502
804-239 8254
the sorbate had any con
nection with the panelists’
reaction,” Berry said.
“During the study panelists
and laboratory personnel
tested or handled bacon
given three treatments, and
from four different packing
plants.”
Potassium sorbate is not
approved for use in bacon;
however, it is on the Food
and Drug Administration’s
list of food additives that are
generally recognized as
safe. Sorbate is used in a
wide variety of other foods
such as fats, oils, jams,
relishes, soft candy, cheese,
and processed fruits and
vegetables. It is also used as
a coating on Summer
sausages to protect them
from dehydration and mold
formation.
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I —NOW AVAILABLE • • •
ON THE FARM SERVICE
Call Collect: 717-768-7181
Or Write for Information
CREUTZBURG, INC.
Livestock Supplies
Open Daily - 8 to 5; Saturday 8 to 12
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NAME
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Eric Hemsohn 215-588-4704
James Charles 717-898-8694
Darvm Yoder 717-733-0966
Paul Herr 717-284-4592
Paul Ma rtm 717-944-2381
Lynn Gardner 717-656-6509
Jerry Baboms 717-423-6451
R James Benjamin 111 301-378-3540
Robert Kayhart 201-689-2605
Robert Greider 215-378-1212
Tom Engle 717 993-6836
Ira Boyer 717-225-3758
Maurice Stump 215-869-9137
Cyndy Hetzell 609-769-2791
Jack L Kline 301-447-2742
Allan Pickett 301-663 4191
ZIP
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