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Beef frankfurters and cooked salamis (containing 19.5% pork back fat) were compared with samples containing vegetable oils. The pork back fat was replaced with Soya‐seed oil (19.5%), sunflower oil (19.5%, 24%, 27.5%), cotton‐seed oil (19.5%), corn‐seed oil (19.5%) or palmine (19.5%). The emulsion stability of the products containing vegetable oil was good, even if the temperature of the batters reached 20°C. However, firmness, lightness of internal colour and flavour intensity were reduced in the vegetable oil specimens. In terms of flavour, panellists scored the acceptability of the experimental products as follows: control best; sunflower, corn‐seed and palmine next and soya‐ and cotton‐seed worst.

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AbstrAct:The effect of partial and total replacement of soybean meal (SBM) with extruded chickpeas (Cicer arietinum L.) and partial replacement of SBM with raw chickpeas on pig growth and carcass characteristics was determined in a 17 week experiment. Sixty growing-finishing pigs were allocated to five dietary treatments: CKP0, ECKP100, ECKP200, ECKP300 and CKP100 of 12 animals each, and received a diet ad libitum. The diet for CKP0 treatment had no chickpeas (control), while those for treatments ECKP100, ECKP200 and ECKP300 included 100, 200 and 300 kg/t of extruded (at 120°C for 20 s) chickpeas, respectively, and for treatment CKP100 it included 100 kg/t of raw chickpeas. Body weight (BW) gain linearly increased (P < 0.05) and feed conversion ratio (FCR) linearly decreased (P < 0.05) with the inclusion of increasing levels of extruded chickpeas during the growing period. However, in both the growing and finishing period, there were no differences between extruded chickpea inclusion treatments in final BW, BW gain, daily feed consumption (DFC), FCR, and carcass yield traits. Partial replacement of SBM with raw chickpeas negatively affected (P < 0.05) BW gain and DFC during the finishing period. Extrusion offers a practical method for the heat processing of chickpeas for use in pig diets. Thus, extruded chickpeas can be used as an alternative protein source to SBM at inclusion levels up to 300 kg/t of diet.

Comminuted cooked sausages were produced using standard industrial practices, by substituting corn oil, sunflower oil, cotton seed oil, soybean oil and hydrogenated vegetable fat for animal fat. When processed, products were assessed for their stability with respect to autoxidation and change in organoleptic properties during vacuum-packed storage in a domestic refrigerator at 4 degrees C. Data obtained indicated that changes in thiobarbituric acid (TBA) values and organoleptic properties of products produced using corn oil, sunflower oil and hydrogenated vegetable fat were similar to those observed for reference material produced using lard. In the case of samples produced using soybean and cotton seed oil, TBA value changes were more pronounced, but did not exceed acceptable limits. A more rapid deterioration of organoleptic characteristics was also observed for the same samples, which showed flavour problems after 3 months of storage at 4 degrees C. Substitution of plant oils for lard considerably reduced the cholesterol content and increased the ratio of unsaturated to saturated fatty acids of cooked sausages.