3 replies to this topic

[birmingham2000]

I'm looking at a job for a BRC accredited Bacon company.

Can anyone advise what quality tests are carried out on the finished products?

What are drip loss tests?

Are there any tests done on the finished packs to measure gases?

What is fat over the eye muscle?

Very basic questions, but my knowledge of Bacon is well zero!

[birmingham2000]

bumpty bump

[Charles.C]

the principle - Google pg 1, another 1.28M to go

 drip in meat.pdf   120.51KB   29 downloads

Rgds / Charles.C

[MOOCHIE]

I'm looking at a job for a BRC accredited Bacon company.

Can anyone advise what quality tests are carried out on the finished products?

What are drip loss tests?

Are there any tests done on the finished packs to measure gases?

What is fat over the eye muscle?

Very basic questions, but my knowledge of Bacon is well zero!

Hi,
Quality checks carried out on bacon usually is:
Fat over the eye - different customers have different spec to how much fat over the eye - the eye is the medalian part of the rasher, and the amount of fat in the tail - the opposite end.
You also have neck end and prime bacon - prime is where you have a medalian and tail, neck end is where you have a thin strip of meat above the eye usually refered to as the eyebrow.
The packs are checked to ensure there is no fat in the seal which would cause the bacon to deterate
The gas is measured by using a gaser which by inserting a needle like instrument into the pack of bacon back and taking a reading
Label checks
Weight checks

Hope this helps
moochie