Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Boneless Hams

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

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Abstract

The processing and sensory characteristics were investigated on boneless, fully‐cooked hams produced from swine fed diets high in mon‐unsaturated fat. First impression and overall tenderness scores were higher for hams from the animal fat, safflower oil and sunflower oil treatments than from the control and canola oil treatments (P < 0.05). No differences were noted across treatments for juiciness, saltiness, flavor intensity or overall palatability; however, off‐flavors were (P < 0.05) most frequently in samples from the canola oil treatment. Hams from swine fed 10% safflower oil or sunflower oil were acceptable in sensory, physical and chemical characteristics.

Original languageEnglish
Pages (from-to)1485
Number of pages1
JournalJournal of food science
Volume55
Issue number6
DOIs
StatePublished - Nov 1990

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