Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine

S. D. SHACKELFORD; M. F. MILLER; K. D. HAYDON; N. V. LOVEGREN; C. E. LYON; J. O. REAGAN

doi:10.1111/j.1365-2621.1990.tb05191.x

Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine

S. D. SHACKELFORD, M. F. MILLER, K. D. HAYDON, N. V. LOVEGREN, C. E. LYON, J. O. REAGAN

Animal and Food Sciences

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44 Scopus citations

Abstract

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).

Original language	English
Pages (from-to)	621-624
Number of pages	4
Journal	Journal of food science
Volume	55
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1990.tb05191.x
State	Published - May 1990

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title = "Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine",

abstract = "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).",

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AU - HAYDON, K. D.

AU - LOVEGREN, N. V.

AU - LYON, C. E.

AU - REAGAN, J. O.

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Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine

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