Bacon, Wiltshire

Gibbons, N. E., and Rose, D. 1950. Effect of ante-mortem treatment of pigs on the quality of Wiltshire bacon. Can. J. Research 28F, 438. 

White, W H. 1944. Smoked meats. II. Development of rancidity in smoked and unsmoked Wiltshire bacon during storage. Can. J. Research 22F, 97. 

Winkler, C. A., and Hopkins, J. W. 1940. Canadian Wiltshire bacon. XII. Effect of heat treatment on the colour and colour stability of bacon. Can. J. Research 18D, 289. 

Woodcock, A. H., and White, W. H. 1943. Canadian Wiltshire bacon. XXIII. The effect of concentration of curing salts on colour and colour stability. Can. J. Research 21, 85. 

Wiltshire Bacon Study—Thawing and Curing Procedures ... 

Analysis of Variance—Color Data in Wiltshire Bacon Study ... 

Cook, W. H. 1941. Canadian Wiltshire Bacon. XVI. Colour and colour stability of pork after frozen storage and conversion to bacon. Can. J. Research 19 (Sect. D), 85. 

The maximum amount of nitrites that may be added during the manufacture of meat products and sterilised meat products is 150 mg/kg and 100 mg/kg (expressed as NaN02), respectively. The maximum residual levels are also set. Potassium and sodium nitrates can be used for non-heat-treated meats at a level of 150 mg/kg, and at 300 mg/kg for traditional immersion cured meat speciality products (such as, British Wiltshire bacon and Wiltshire ham, German Rohschinken and Spanish jarndn curado). 

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