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.
|Number of pages||1|
|Journal||Journal of food science|
|State||Published - Nov 1990|