Bacon and Ham

Question 1

qualities of prime bacon

Answer 1

no crinkles/divits
60% width is cutaneous trunchii

Question 2

T/F thermal processed bacon is fully cooked

Answer 2

FALSE. all bacon is thermally processed

Question 3

types of ham

Answer 3

traditional bone in
boneless, premium
boneless, sectioned/chopped

Question 4

where are hams defatted and deseamed

Answer 4

at slaughter plant

Question 5

difference between deboned premium and deboned sectioned

Answer 5

sectioned cuts into smaller pieces and uses muscles from shank and knuckle

Question 6

how many ppm of sodium nitrite, potassium nitrite, and ascorbates are allowed in bacon

Answer 6

sodium nitrite: 120 ppm
potassium nitrite: 148 ppm
ascorbates: 550 ppm

Question 7

how many ppm of sodium nitrite, and potassium nitrite are allowed in
DRY CURED bacon

Answer 7

sodium nitrite: 200 ppm
potassium nitrite: 246 ppm

Question 8

how many ppm of nitrite, and ascorbates are allowed in ham

Answer 8

nitrite: 200 ppm
ascorbates: 550 ppm

Question 9

target temp of thermal processed bacon

Answer 9

124-126 F

Question 10

purposes of smoking

Answer 10

flavor
color
bactericidal properties