The objective was to evaluate the effect of belly pump uptake and cook yield during processing on bacon slice composition and sensory attributes. A total of forty-four bellies were commercially sourced and randomly assigned to two experiments. Each experiment consisted of one smokehouse cooking cycle. Within each experiment, bellies were separated at the medial point and one belly half was assigned to a high pump uptake treatment (HIGH; target of 30% uptake) and the remaining belly half was assigned to a normal pump uptake treatment (NORM; target of 15% uptake). In experiment-1, cook yields were 107.79% for the HIGH bellies and 101.52% for the NORM bellies. In experiment-2, cook yields were 97.41% for the HIGH bellies and 94.74% for the NORM bellies. Overall, bacon slice composition and sensory attributes of bacon from bellies with greater pump retention were largely unaffected, accordingly it was concluded that cook yields ranging in level of pump retention does not affect most attributes of bacon.

目的是评估加工过程中腹部泵的摄取和烹饪产量对培根片成分和感官属性的影响。总共有44个腹部是商业来源的，并随机分配给两个实验。每个实验包括一个熏制房烹饪周期。在每个实验中，将腹部的中点分开，将腹部的一半分配给高泵吸治疗（HIGH；目标为30％吸收），将其余的腹部的一半分配给正常泵吸治疗（NORM；目标为30％）。 15％的摄取量）。在实验1中，HIGH腹部的烹饪产率为107.79％，NORM腹部的烹饪产率为101.52％。在实验2中，HIGH腹部的烹饪产率为97.41％，NORM腹部的烹饪产率为94.74％。全面的，