Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Low‐fat Sausage

S. D. SHACKELFORD, M. F. MILLER, K. D. HAYDON, J. O. REAGAN

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

Sixty barrows and gilts were given one of five diets consisting of a control (corn and soybean meal), and four similar diets with a 10% replacement of animal fat, safflower oil, sunflower oil or canola oil. Pork trimmings, from carcasses of animals fed the five diets were used to formulate sausages at fat levels of 25 and 35% and water levels [4(% protein)+ 3% and 4(% protein)+ 11%]. Sensory panelists reported control sausages were springier than those from animal fat diets which were springier than those from all high oleate treatments. Sausages from high oleate treatments were more tender and less cohesive than the others. Sausage from canola oil treatment scored lowest flavor and palatability.

Original languageEnglish
Pages (from-to)1497-1500
Number of pages4
JournalJournal of food science
Volume55
Issue number6
DOIs
StatePublished - Nov 1990

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