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

Research output: Contribution to journalArticle

42 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 languageEnglish
Pages (from-to)621-624
Number of pages4
JournalJournal of food science
Volume55
Issue number3
DOIs
StatePublished - May 1990

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