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Factors affecting the composition and amount of 'white exudate' from cooked bacon
P R Sheard1, A A Taylor, A W Savage
1Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK.
Abstract:
Bacon sometimes produces a white, unsightly fluid that exudes from the surfaces during cooking -a phenomenon that has resulted in frequent consumer complaints. The quantity of exudate from bacon of known history was assessed subjectively, by ranking photographs following 'dry-frying', and objectively, by collecting exudate in an ice cooled tray after grilling. Trained assessors ranked samples in order of visible exudate as follows: dry cured
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