BACON-BASED FOOD PRODUCTS WITH EXTENDED SHELF LIFE
A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.
1 . A method for manufacturing a shelf-stable bacon-based meat product, the method comprising:
(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;
(b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and
(c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based meat product.
2 . The method according to claim 1 , further comprising cooking the selected bacon starting material prior to the mixing of step (b).
3 . The method according to claim 2 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.
4 . The method according to claim 3 , wherein cooking the selected bacon starting material comprises sous vide cooking.
5 . The method according to claim 1 , further comprising grinding the selected bacon starting material prior to the mixing of step (b).
6 . The method according to claim 1 , further comprising high pressure processing (HPP) the bacon-based blend prior to the freeze-drying of step (c).
7 . The method according to claim 1 , further comprising shaping the bacon-based blend prior to the freeze-drying of step (c).
8 . The method according to claim 1 , further comprising freezing the bacon-based blend prior to the freeze-drying of step (c).
9 . The method according to claim 1 , wherein the bacon-based meat product is a bacon-first food product.
10 . The method according to claim 1 , wherein the bacon starting material comprises cured or uncured smoked pork belly.
11 . The method according to claim 1 , wherein the linoleic acid concentration of the bacon starting material is about 13% (w/w) or less of the total fatty acid content.
12 . The method according to claim 11 , wherein the linoleic acid concentration of the bacon starting material is about 8% (w/w) or less of the total fatty acid content.
13 . The method according to claim 1 , wherein the one or more additional ingredients are independently selected from the group consisting of pork, cheese, vegetables, fruit, grains, legumes, vitamins, minerals, additives, and combinations thereof.
14 . The method according to claim 1 , wherein the at least one natural antioxidant comprises mixed tocopherols.
15 . A shelf-stable bacon-based meat product manufactured by the process of claim 1 .
16 . A method for manufacturing a shelf-stable bacon-based meat product, the method comprising:
(a) selecting a bacon starting material having a linoleic acid concentration of about 14% (w/w) or less of total fatty acid content;
(b) cooking the selected bacon starting material;
(c) mixing the product of step (b) with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend;
(d) shaping the bacon-based blend; and
(e) freeze-drying the shaped bacon-based blend to provide a shelf-stable bacon-based meat product.
17 . The method according to claim 16 , wherein cooking the selected bacon starting material comprises baking or sous vide cooking.
18 . The method according to claim 17 , wherein cooking the selected bacon starting material comprises sous vide cooking.
19 . The method according to claim 16 , further comprising grinding the cooked selected bacon starting material prior to the mixing of step (c).
20 . The method according to claim 16 , further comprising high pressure processing (HPP) the bacon-based blend prior to the shaping of step (d).
21 . The method according to claim 16 , further comprising freezing the product of step (d) prior to the freeze-drying of step (e).
22 . The method according to claim 16 , wherein the bacon-based meat product is a bacon-first food product.
23 . The method according to claim 16 , wherein the bacon starting material comprises cured or uncured smoked pork belly.
24 . The method according to claim 16 , wherein the linoleic acid concentration of the bacon starting material is about 13% (w/w) or less of the total fatty acid content.
25 . The method according to claim 24 , wherein the linoleic acid concentration of the bacon starting material is about 8% (w/w) or less of the total fatty acid content.
26 . The method according to claim 16 , wherein the one or more additional ingredients are independently selected from the group consisting of pork, cheese, vegetables, fruit, grains, legumes, vitamins, minerals, additives, and combinations thereof.
27 . The method according to claim 16 , wherein the at least one natural antioxidant comprises mixed tocopherols.
28 . A shelf-stable bacon-based meat product manufactured by the process of claim 16 .