Chapter 13. Turkey Bacon

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Edith Ponce-Alquicira1,
  2. Octavio Dublán-García2

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch13

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Ponce-Alquicira, E. and Dublán-García, O. (2010) Turkey Bacon, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch13

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. 1

    Departamento de Biotecnología, Universidad Autónoma Metropolitana–Unidad Iztapalapa, México D.F., México

  2. 2

    Facultad de Química, Universidad Autónoma del Estado de México, Toluca, México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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CHAPTER TOOLS

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Keywords:

  • turkey bacon;
  • traditional bacon - cured and smoked meat product obtained from pork belly;
  • myoglobin - water-soluble protein responsible for meat color

Summary

This chapter contains sections titled:

  • Introduction

  • Definition and process

  • Ingredients

  • Emulsification

  • Brine curing and tumbling

  • Molding and thermal processing

  • Smoking

  • Packaging

  • Conclusions

  • References

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