Table 1
Main composition of the bacon used before pan-frying (n = 3).
Analysis Mean Standard
deviation
Moisture (g/100 g) 49.6 0.1
Protein (g/100 g) 19.5 0.12
Fat (g/100 g) 26.0 0.2
Minerals (ashes) (g/100 g) 4.45 0.01
Sum of main compounds (g/100 g) 99.6 0.42
Collagen (g/100 g) 1.92 0.01
Nitrite (calculated as sodium nitrite) (mg/kg) 50 6.7
Nitrate (calculated as potassium nitrate) (mg/
kg)
140 35
Creatine (g/kg) 3.54 0.75
Creatinine (g/kg) 0.75 0.23
Glucose (g/kg) 2.95 0.17
aw-Value 0.936 0.007