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).
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - May 1990|