Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate

Fat- and lean-grade hog bellies were used to evaluate the microbiology of bacon cured with either 40 ppm of nitrite +0.26% of potassium sorbate or 120 ppm of nitrite with no potassium sorbate. Bacon slices were inoculated to provide an initial representative flora of 10⁵-10⁶ organisms per g of meat. Bacon was packaged in high barrier film with high vacuum (28-29 in. of Hg), stored at 0 - 5 C, and analyzed at 0, 10,21 and 28 days after processing for enumeration and identification of mesophilic, psychrotrophic and lipolytic organisms. In general, the 40 ppm of nitrite + 0.26% of potassium sorbate cure provided greater bacterial inhibition (especially in fat bacon) than did the nitrite cure. Lactobacillus and Bacillus were the most common isolates characterized.