A 3 x 2 trial was conducted to determine the effects of adding canola oil (0, 5, or 10%) and copper sulfate (0 or 250 ppm Cu) to diets of growing-finishing swine on performance, carcass characteristics, and carcass fat fatty acid composition. The trial used 180 pigs (27 kg). Grower diets (.80% lysine for 0% canola oil diet) were given from 27 to 57 kg of BW and finisher diets (.64% lysine) from 57 to 102 kg. Diets were formulated to constant ME:lysine ratio within the grower and finisher phases. Over the entire growing-finishing period, the addition of canola oil to the diets resulted in linear improvements in rate of gain (P less than .05) and feed efficiency (P less than .01). Dietary additions of canola oil had no effect (P greater than .10) on resulting backfat thickness or longissimus muscle area but resulted in reductions (P less than .01) in loin marbling and color and carcass fat firmness, mostly noted in pigs fed the diets with 10% canola oil. Canola oil additions at 5 and 10% levels, respectively, resulted in a 23 and 37% reduction (P less than .01) in saturated fatty acids, 3 and 8% increase (P less than .01) in monounsaturated fatty acids, and 37 and 77% increase (P less than .01) in polyunsaturated fatty acids in the carcass fat compared with the diets without canola oil. The addition of canola oil to diets of growing-finishing swine had a favorable influence on animal performance and on increasing the unsaturated:saturated ratio of the carcass fat.(ABSTRACT TRUNCATED AT 250 WORDS)

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Sodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 4548 chubs, surface discoloration was reduced (PcO.01) and off-odor development abated (PcO.01) with addition of sodium lactate. The lag phase of microbial growth was extended from 10 to 20 days with sodium lactate. Under retail conditions, sodium lactate did not affect lean color (P>O.Ol) but resulted in more rapid surface discoloration (PcO.01). Presence of textured soy concentrate decreased (PcO.01) effectiveness of sodium lactate against microorganisms.

Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/ taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation.

The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P Ͻ Ͻ Ͻ Ͻ Ͻ 0.001) pH decline and improved (P Ͻ 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P Ͻ 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P Ͻ Ͻ Ͻ Ͻ Ͻ 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.