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Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine
Author(s) -
SHACKELFORD S.D.,
MILLER M.F.,
HAYDON K.D.,
LOVEGREN N.V.,
LYON C.E.,
REAGAN J.O.
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.tb05191.x
Subject(s) - canola , palatability , food science , meal , sunflower oil , oleic acid , flavor , chemistry , sunflower , soybean oil , animal fat , safflower oil , biology , zoology , agronomy , biochemistry
The acceptibility of bacon produced from swine fed diets containing elevated levels of oleic acid was evaluated. Slicing yields and sensory scores for overall palatability and flavor quality were lower for bacon produced from swine fed canola oil (P < 0.05). A higher percentage of panelists detected off‐flavors in canola oil bacon than in bacon produced from swine fed safflower oil, sunflower oil, animal fat or a typical corn‐soybean meal diet (P < 0.05).