TY - JOUR
T1 - Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Boneless Hams
AU - SHACKELFORD, S. D.
AU - REAGAN, J. O.
AU - HAYDON, K. D.
AU - MILLER, M. F.
PY - 1990/11
Y1 - 1990/11
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=78649635638&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1990.tb03549.x
DO - 10.1111/j.1365-2621.1990.tb03549.x
M3 - Article
AN - SCOPUS:78649635638
SN - 0022-1147
VL - 55
SP - 1485
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -