Final Examination for the Degree of MSc Food Science for Sebastian Chalupa-Krebzdak
Date and Time
Food Science building - lecture room 128
DEFENCE ANNOUNCEMENT Final Examination for the Degree of MSc
TITLE: THE EFFECT OF DIFFERENT BEEF CUTS ON THE SENSORY, PROCESSING, AND COMPOSITIONAL PROPERTIES OF BEEF BACON
ABSTRACT: Beef bacon is an unexplored product without a standard identity. A market evaluation of beef bacon products being sold in southern Ontario found a great deal of variation in the processing methods being used in manufacturing beef bacon. The greatest source of variation was the cut used. This prompted a controlled investigation into the differences between beef bacon products manufactured from seven different cuts; Brisket (IMPS#120), Clod Heart (IMPS#114E; divided horizontally into two halves; silverskin side and non-silverskin side), the Flank (IMPS#193), the Outside Flat (IMPS#171B), and the Short Plate (IMPS#121A; cut into a deboned Short-rib half and navel half). Differences were identified between and within cuts used for processing, compositional, and sensory properties. These data allow the beef industry to tailor their cut selection for beef bacon, to an identity found to be most agreeable with the consumer base they wish to target.