Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon

Aerobically packaged frozen bacon has significant challenges to flavor and odor properties as storage length advances. Naturally smoked sugar (NSS), a food ingredient made from applying hardwood smoke to liquid sugar, may possess antioxidant functionality that is beneficial in controlling lipid oxid...

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Bibliographic Details
Published in:	Meat and Muscle Biology
Main Authors:	Allison Hobson, Christopher I. Vahl, Elizabeth A. Boyle, Faris A. Karim, John M. Gonzalez, J. Scott Smith, Robert Johnson, Terry A. Houser, Travis O'Quinn
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2019-10-01
Subjects:	sensory smoked sugar oxidation pork bacon
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/9100/

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