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Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties. This study compares the effects of liquid smoke and conventional smoking methods in bacon processing. Over a 90-day storage period at 22°C, physical-chemical stability, sensory attributes, and microbiological characteristics of the bacon were evaluated. The antimicrobial and antioxidant properties of liquid smoke were assessed. Liquid smoke exhibited antioxidant activity, with an inhibitory concentration (IC50) value of 0.19 mg/mL, indicating the concentration of the extract needed to inhibit 50% of DPPH (2,2'-diphenyl-1-picrylhydrazyl) radicals. Moreover, it demonstrated antimicrobial effects against Escherichia coli, Salmonella choleraesius, Staphylococcus aureus, and Listeria monocytogenes, with a minimum bactericidal concentration ranging from 7.5% to 10%. Throughout the storage, bacon treated with liquid smoke showed no signs of rancid odor, supported by thiobarbituric acid reactive substances values below 0.85 mg MDA/kg (where MDA is malondialdehyde). The utilization of liquid smoke yielded visually attractive bacon with enhanced color attributes, including a distinct yellow and red hue, as well as increased luminosity and brightness, surpassing the effects of traditional smoke. Remarkably, liquid smoke application significantly reduced processing time from 30 h to approximately 5 h, leading to substantial cost savings in the processing phase.

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Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 °C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.

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The aim of this study was to investigate the effect of using different reforestation woods (Acacia mearnsii and Eucalyptus citriodora) on the formation of volatile organic compounds and to evaluate the changes in the lipid fraction (peroxide value and thiobarbituric acid reactive substances), microbiological counts and overall liking in bacons stored for 60 days at 5 ± 1 °C. Smoking with Eucalyptus citriodora wood increased the total phenolic content and, consequently, reduced the concentration of hexanal, TBARS, and PV values. Although smoking with different reforestation woods did not impact negatively on the liking of products, no changes on antimicrobial activity was observed in the developed products. Thus, the use of Eucalyptus citriodora wood may be an alternative for smoking meat products as it reduced lipid oxidation and improved the volatile compounds profile, and provided higher antioxidant activity. The information generated herein can be used as a platform for companies to test the viability of producing meat products smoked with reforestation woods.

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Smoked bacon is a food consumed everywhere and previous work has focused on the sensory properties and acceptability of the product. However, little attention has been given to the non-sensory factors that drive sensory and hedonic perception of this product. In this context, the aim of this work was to study the influence of non-sensory factors on consumer behavior towards smoked bacon, using projective mapping coupled with conjoint analysis. Eight visual stimuli were created using a full factorial design with three factors (convenience, healthiness, and context of consumption), at two levels each. Ninety-five consumers positioned the stimuli in a two-dimensional space considering their similarities and differences, and then, rated their expected liking and purchase intention. According to the projective mapping, consumers based the representation of the stimuli on the three factors under study, but conjoint analysis indicated that healthiness was the most important factor, followed by the context of consumption and convenience. The findings of this study may help in the selection of future strategies in the process of food development, in order to launch products with greater chance of success in the market.

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The aim of the present study was to obtain the dynamic sensory profile of smoked bacon using Temporal Dominance of Sensations (TDS). Eight samples were studied considering different smoking process: six samples were submitted to conventional smoking using different woods from reforestation and two samples were manufactured with liquid smoke. Seventy-eight regular bacon consumers evaluated the samples using the TDS methodology. TDS data were analyzed based on the sequence (bandplot by attribute and trajectory map) and dominance duration (univariate and multivariate techniques). TDS results showed differences between samples in terms of rate, trajectory and duration of dominant sensations. These differences can be mainly explained by the smoking processes used in their manufacture and by the oral work involved in the mastication task. Overall, TDS was a promising method for capturing temporal sensory changes in smoked bacon.

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The descriptive and hedonic sensory perception of bacon manufactured using different smoking processes was studied. Six bacon samples were evaluated: three manufactured with woods, two with liquid smokes, and a commercial bacon. Consumers rated their overall liking (OL) and responded the check-all-that-apply (CATA) questions coupled with ideal profile method (IPM).1 The preliminary result showed that LS2 and Bamboo were the best-rated bacons. However, data analysis indicated two segments of consumers (both n = 50), with significant differences in the OL. The first segment liked fatty and smoked bacons, while the second valued the texture and appearance. The drivers of liking in both segments were the attributes related to texture, juiciness and the smoky aroma. The use of different woods in the bacon smoking process modified the descriptive and hedonic sensory perception of consumers.

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The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

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La ciencia médica moderna nació en la época posrenacentista y comenzó a afianzarse a mediados del siglo XVII por obra de físicos, fisiólogos y biólogos, quienes eran discípulos directos o indirectos de Galileo. El descubrimiento de la circulación sanguínea por Harvey se considera actualmente como el único adelanto en fisiología de principios del siglo XVII, comparable a los avances contemporáneos de las ciencias físicas. La historia de esta hazaña podría escribirse fácilmente desde el punto de vista del avance progresivo del conocimiento. Se ha afirmado con toda justicia que el descubrimiento de la circulación de la sangre es la primera explicación adecuada de un proceso orgánico y el punto de partida del camino hacia la fisiología experimental. Puede aseverarse, por lo tanto, que la ciencia médica moderna no surgió de manera subitánea y global, sino que se estructuró gradualmente desde mediados del siglo XVII, por la senda seguida por William Harvey, a la luz del pensamiento de Galileo.

Modern medical science was born in the post-Renaissance age and began to consolidate towards the middle of the XVII century thanks to physicists, physiologists and biologists, most of whom were direct or indirect pupils of Galileo. The discovery of blood circulation by Harvey is now considered the only progress in physiology at the beginning of the XVII century, comparable to the current advances seen in physical sciences. The history of this exploit could be written from view point of the progressive advance in knowledge. In his experiments, Harvey referred to the authentic not imaginary experiments, and put forward irrefutable quantitative arguments. We can therefore claim that his discovery of blood circulation was the first proper explanation of an organic process and the starting point leading to experimental physiology. So it seems justified to assert that modern medical science did not all rise suddenly, but was gradually structured starting from the middle of the XVII century following the path traced by William Harvey in light of Galileo's thought.

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Modern medical science was born in the post-Renaissance age and began to consolidate towards the middle of the XVII century thanks to physicists, physiologists and biologists, most of whom were direct or indirect pupils of Galileo. The discovery of blood circulation by Harvey is now considered the only progress in physiology at the beginning of the XVII century, comparable to the current advances seen in physical sciences. The history of this exploit could be written from view point of the progressive advance in knowledge. In his experiments, Harvey referred to the authentic not imaginary experiments, and put forward irrefutable quantitative arguments. We can therefore claim that his discovery of blood circulation was the first proper explanation of an organic process and the starting point leading to experimental physiology. So it seems justified to assert that modern medical science did not all rise suddenly, but was gradually structured starting from the middle of the XVII century following the path traced by William Harvey in light of Galileo's thought.

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A partir da perspectiva psicanalítica, a autora aborda a obra de Francis Bacon se utilizando de uma concepção estética que a reconhece como uma realidade ontológica. Dessa forma, considera que como obra de arte, são seus próprios elementos constitutivos, numa tensão interna, que são capazes de provocar efeitos ou as sensações que são o seu objetivo último conforme defendia Bacon. Em sua análise a autora examina e discute a dialética "tempo - espaço", revelada pelo poeta pintor, como sendo de especial interesse para a clínica psicanalítica na medida em que esclarece importantes questões relativas ao Real como impossível, tal como o compreendeu Lacan. A pintura de Bacon examinada como referência à "sublimação criacionista da pulsão de morte" permite, segundo a autora, vislumbrarmos o para além da cadeia significante. Conclui que a arte, assim como a clínica psicanalítica, supõe deslocamentos subjetivos que implicam corte - rompimento com a tendência unificadora e pacificadora de Eros.

From the psychoanalytic perspective, the author discusses the work of Francis Bacon by using a aesthetic conception that recognizes it as an ontological reality. Thus, consider that as a work of art, their own constituents, in internal tension, are capable of causing effects or sensations that are its ultimate goal as advocated by Bacon. In his analysis, the author examines and discusses the dialectic "time - space," revealed by the poet/painter, as being of particular interest to the psychoanalytic clinic once itt clarifies important issues related to Real as impossible, as Lacan understood. Bacon's painting examined by reference to the "creationist sublimation of the death drive" allows us, according to the author, to glimpse beyond the significant chain. The author concludes that art, like the psychoanalytic clinic, assumes subjective displacements implies in cutting - breaking with the trend of an Eros that unifies and pacifies.

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El Renacimiento no hizo más que preparar el terreno para el surgir de la ciencia médica moderna. Ésta nació, de hecho, en la época posrenacentista y comenzó a afianzarse a mediados del siglo XVII por obra de físicos, fisiólogos y biólogos, que eran discípulos directos o indirectos de Galileo. El descubrimiento de la circulación de la sangre por Harvey se considera hoy día como el único adelanto en fisiología de principios del siglo XVII, comparable a los avances contemporáneos de las ciencias físicas. La historia de esta hazaña podría escribirse fácilmente desde el punto de vista del avance progresivo del conocimiento. En sus investigaciones, Harvey se refería a experimentos auténticos, no imaginados. y aducía irrefutables argumentos cuantitativos. Se ha afirmado con justicia que su descubrimiento de la circulación sanguínea fue la primera explicación adecuada de un proceso orgánico y el punto de partida del camino hacia la fisiología experimental. Sin embargo, la segunda monografía del sabio de Folkestone acerca de la generación de los animales, publicada en 1651, mientras que en algunos pasajes da la impresión de corresponder al razonamiento científico moderno, muestra en otros pasajes aseveraciones confusas, vagas y caprichosas, rescoldo de la era precientífica de la que el autor no había salido por completo. Puede aseverarse, por tanto, que la ciencia médica moderna no surgió de manera subitánea y global, sino que se estructuró gradualmente desde mediados del siglo XVII siguiendo la senda trazada por William Harvey a la luz del pensamiento de Galileo.

Modern medical science was born in the post Renaissance age and began to consolidate towards the middle of the XVII century thanks to physicists, physiologists, and biologists, most of whom were direct or indirect pupils, of Galilei. The discovery of blood circulation by Harvey is now considered the only progress in physiology at the beginning of the XVII century, comparable to the current advances seen in physical sciences. The history of this achievement could be written from the view point of the progressive advance in knowledge. In his experiments, Harvey referred to the authentic, not the imaginary experiments, and put forward irrefutable quantitative arguments. We can therefore claim that his discovery of blood circulation was the first proper explanation of an organic process and the starting point leading to experimental physiology. Nevertheless, the second monograph of the english researcher, dealing with the generation of animals, published in 1651, has some passages that correspond to modern scientific reasoning yet in others he includes confused, vague and capricious assertions compatible with the prescientific era that the author was not able to escape completely. In conclusion, it seems justified to assert that modern medical science did not all rise suddenly, but was gradually structured starting from the middle of the XVII century following the path traced by William Harvey in light of Galilei's thought.

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