Sensory Properties of Dextrose- and Sucrose-Cured Bacon: Microwave and Conventionally Cooked1

Abstract

AbstractSensory evaluation was conducted on bacon (cured with a mix containing 0.59% dextrose and with 0.5% sucrose) cooked by microwave and conventional (204 ± 2°C) ovens. No significant differences were found in saltiness, intensity of bacon flavor or sweetness due to sugar treatments or cooking methods. Bacon which, by visual appraisal, was similar in degree of doncness. was more crisp and more intense in color when cooked by microwaves rather than a conventional oven. Color was more intense in dextrose- than in sucrose-cured bacon regardless of the method of cooking.