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Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Boneless Hams
Author(s) -
SHACKELFORD S. D.,
REAGAN J. O.,
HAYDON K. D.,
MILLER M. F.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03549.x
Subject(s) - palatability , canola , food science , sunflower oil , tenderness , chemistry , flavor , flavour
The processing and sensory characteristics were investigated on boneless, fully‐cooked hams produced from swine fed diets high in mon‐unsaturated fat. First impression and overall tenderness scores were higher for hams from the animal fat, safflower oil and sunflower oil treatments than from the control and canola oil treatments (P < 0.05). No differences were noted across treatments for juiciness, saltiness, flavor intensity or overall palatability; however, off‐flavors were (P < 0.05) most frequently in samples from the canola oil treatment. Hams from swine fed 10% safflower oil or sunflower oil were acceptable in sensory, physical and chemical characteristics.