Research team awarded grant from National Pork Board to focus on off-flavor development in food service bacon due to increased lipid oxidation:

A team led by Terry Houser, associate professor in the Department of Animal Science, received $64,868 from the National Pork Board as part of a one-year-grant to focus on the development of off-flavors due to lipid oxidation in bacon. When bacon is packaged in bulk, the oxidation of bacon slices increases rapidly over time, which results in the development of off-flavors. This project takes a look at what factors impact lipid oxidation in bacon. 

This research team also includes Ken Prusa and Leah Reever in food science and human nutrition.