Bacon (cured pork belly/back; smoked or unsmoked)

Description

• Salt-cured pork, typically from belly (streaky bacon) or back/loin (back bacon); sold as slab or sliced (regular, thick-cut).

• Cure styles: dry-cured (salt/sugar/spices rubbed on) or wet-cured (brine injected/tumbled). May be smoked (hickory, apple, beech) or unsmoked.

• U.S. “uncured” labels usually mean no added synthetic nitrite—instead using celery/plant extracts (natural nitrite); functional nitrite is still present.

Caloric value (per 100 g)

• Raw streaky bacon: ~350–450 kcal (fat ~30–40 g; protein ~11–15 g; salt ~2–3%).

• Pan-fried, drained: ~500–600 kcal (fat ~40–50 g; protein ~35–40 g).

• Values vary with cut, cure strength, and cook loss (fat rendering).

Key constituents

• Proteins (myofibrillar) and collagen; triacylglycerol (pork fat) with minor phospholipids/sterols.

• Salt (NaCl), nitrite/nitrate (or natural sources), sugars (sucrose, dextrose), spices/pepper, optional smoke constituents (phenolics, carbonyls).

• Typical analytics: % moisture, % fat, % salt, residual nitrite, pH, water activity (aᵥ).

Production process

• Trim & skin selected bellies/back loins → curing (dry rub or pumped brine with salt, nitrite/ascorbate/erythorbate, sugar, spices) → equalization (refrigerated rest).

• Optional smoking (cold/hot) or smoke condensate application; some lines part-cook (par-fried/baked) for ready-to-eat uses.

• Chilling → slicing (controlled temperature for clean cut) → packaging (vacuum or MAP) in oxygen- and light-barrier films.

• Operate under GMP/HACCP with CCP on curing nitrite dose, time/temperature, lethality where applicable, metal detection, pack integrity.

Sensory and technological properties

• Flavor/aroma: cured/savory with smoky and Maillard notes when cooked; sweetness tracks sugar level.

• Texture: from crisp (low moisture/thin slices, high render) to chewy (thicker, higher moisture).

• Cooking behavior: fat renders readily; curling due to fat/lean contraction; splatter from residual water—start from a cold pan or bake on a rack to reduce.

Food uses

• Breakfast sides, BLT/sandwiches/burgers, salads (bits/lardons), pasta/risotti, quiche, soups/beans/greens, wraps around meats/veg, bacon fat as cooking medium.

• Ingredient forms: slices, lardons, crumbles/bits, rendered fat.

Nutrition and health

• Energy-dense and high in sodium; contributes heme iron and B-vitamins (notably B1/B3/B6).

• Nitrite controls C. botulinum and develops cure color/flavor; excessive high-temperature charring can form nitrosamines—cook moderately, avoid burning, and drain fat.

• “Reduced-sodium” and nitrate/nitrite-free (via plant extracts) products exist but still require safe handling.

Lipid profile

• Typical bacon fat pattern (approx.): ~35–40% SFA (saturated fatty acids; high intakes may raise LDL), ~45–50% MUFA (monounsaturated fatty acids, mainly oleic; generally favorable/neutral for blood lipids), ~10–15% PUFA (polyunsaturated fatty acids, mainly linoleic; beneficial when balanced but more oxidation-prone).

• TFA (industrial trans fatty acids) not expected unless fat is hydrogenated; MCT (medium-chain triglycerides) present only in small amounts.

Quality and specifications (typical topics)

• Appearance: balanced lean/fat streaking, uniform color (no green/gray), minimal purge.

• Chemistry: target salt (e.g., ~2–3%), compliant residual nitrite, pH ~5.6–6.2.

• Microbiology: low aerobic counts; pathogens absent; shelf-life validated by challenge/aging studies.

• Slicing metrics: slice count per 340 g (12 oz), thickness tolerance, shatter/breakage.

• Smoked: PAH within limits; consistent smoke intensity.

Storage and shelf-life

• Refrigerated 0–4 °C: unopened 2–8 weeks (style/pack dependent); once opened 3–7 days.

• Frozen ≤−18 °C: 1–2 months for best quality.

• Cooked bacon: 3–5 days refrigerated; keep sealed, minimize oxygen/light.

Allergens and safety

• Pork is not a major EU/US allergen; check for added allergens in flavored cures (e.g., soy, wheat, mustard, celery).

• Observe raw meat hygiene; avoid cross-contamination; cook to safe doneness without charring.

INCI functions in cosmetics

• Not used as a cosmetic raw. Related historical fats: Adeps Suillus (Lard) as emollient/occlusive (subject to regulatory/oxidation controls).

Troubleshooting

• Excessive saltiness: high cure pick-up or surface brine → rinse before cooking, use thick-cut and cook gently, balance with sweet/acid elements.

• Curling/splatter: start in a cold pan, lower heat; bake on rack; press with a grill weight for flat rashers.

• Burnt/bitter notes: heat too high or sugar-rich cure → reduce temperature, use oven at 175–200 °C, pour off rendered fat periodically.

• Rapid rancidity: oxygen/light exposure → use barrier packs, keep cold, consider antioxidants (ascorbate/erythorbate) in cure.

Sustainability and supply chain

• Prefer pork from suppliers with animal-welfare standards and responsible antibiotic stewardship.

• Plants should treat effluents to BOD/COD targets; use recyclable/mono-material films; maintain full traceability under GMP/HACCP.

Conclusion
Bacon delivers a distinctive cured–smoky flavor and versatile texture from chewy to crisp. Managing cure chemistry, smoke, cook temperature, and packaging/oxygen exposure ensures products that are safe, stable, and consistently flavorful.

Mini-glossary

• SFA — Saturated fatty acids: Excess intakes can raise LDL cholesterol; moderate and balance with unsaturated fats.

• MUFA — Monounsaturated fatty acids (e.g., oleic): Generally favorable/neutral for blood lipids.

• PUFA — Polyunsaturated fatty acids (e.g., linoleic/ALA): Beneficial when balanced; more oxidation-prone.

• TFA — Trans fatty acids: Industrial TFAs should be avoided; small natural amounts occur mainly in ruminant fats, not typical of non-hydrogenated bacon fat.

• MCT — Medium-chain triglycerides (C6–C12): Present only in small amounts in pork fat.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: Hygiene and preventive-safety systems with defined CCP.

• CCP — Critical control point: Processing step where a control prevents/reduces a hazard (e.g., nitrite dosing, temperature, sealing).

• BOD/COD — Biochemical/Chemical oxygen demand: Indicators of wastewater impact from meat processing.
  

Bacon studies