Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine

S. D. Shackelford, J. O. Reagan, K. D. Haydon, C. E. Lyon, M. F. Miller

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).

Original languageEnglish
Pages (from-to)59-73
Number of pages15
JournalMeat Science
Volume30
Issue number1
DOIs
StatePublished - 1991

Fingerprint Dive into the research topics of 'Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine'. Together they form a unique fingerprint.

Cite this