Chemical and Microbiological Analysis of Sliced, Precooked, Canned Bacon

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1979
Accession Number
ADA083178

Entities

People

  • E. M. Powers
  • Graham C. Walker
  • J. M. Tuomy
  • O. J. Stark

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Analytical Chemistry
  • Biological Sciences
  • Biomedical Research
  • Chemical Analysis
  • Chemistry
  • Contracts
  • Dew Point
  • Humidity
  • Measurement
  • Medical Laboratories
  • Microbiology
  • New York
  • Public Health
  • Standards
  • Statistical Analysis
  • Vapor Pressure
  • Water Vapor

Fields of Study

  • Agricultural and Food sciences

Readers

  • Aerospace Test and Evaluation
  • Gender and Food Studies
  • Microbial Pathology