Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine

Shackelford, S. D.; Miller, M. F.; Haydon, K. D.; Lovegren, N. V.; Lyon, C. E.; Reagan, J. O.

doi:10.1111/j.1365-2621.1990.tb05191.x

Cited by 49 publications

(31 citation statements)

References 10 publications

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“…Feeding CLA thus poses some potential in eliminating soft fat, which is problematic in sausage making and bacon slicing (ex. Shackelford et al 1990), but the hardening effect of CLA may be limited at higher levels of dietary oil and degrees of fatty acid unsaturation.…”

Section: Resultsmentioning

confidence: 99%

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

Dugan¹,

Aalhus²,

Rolland³

et al. 2003

Can. J. Anim. Sci.

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. 2003. Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability. Can. J. Anim. Sci. 83: 713-720. The objective of the present study was to compare pork quality, composition and palatability of pigs fed different levels of conjugated linoleic acid (CLA) and total oil (TO). A 3 × 2 factorial design was used feeding three levels of CLA (0, 0.25, and 0.5%) and two levels of TO (2 and 5% made up with canola oil). Thirty-six pigs were allotted per diet and diets were fed from 35 to 115 kg liveweight. TO had no effect on longissimus thoracis (LT) moisture or intramuscular fat contents, but feeding CLA decreased LT moisture (P = 0.04) and increased LT intramuscular fat (P = 0.04). CLA and TO had no effect on LT subjective color, structure or marbling scores. Post-mortem LT temperature was also unaffected by feeding CLA or TO. Pigs fed 0.5% CLA had a marginally higher muscle pH (P = 0.01), a tendency toward lower post-mortem lactate levels (P = 0.06) and had higher glycogen concentrations (P = 0.03) at 30 min post mortem. Feeding CLA may thus offer limited protection against rapid post-mortem pH decline. Adding CLA to the diet increased subcutaneous fat hardness (P = 0.01), which was related to increased saturated (P = 0.01) and reduced monounsaturated fatty acid levels (P = 0.01). Increasing TO had an opposite effect resulting in softer fat with lower saturated and higher mono-and polyunsaturated fatty acid levels (P = 0.01). Supplementing diets with CLA in combination with canola oil did not have any detrimental effect on pork quality, composition or palatability. Feeding CLA does, however, have the potential to improve pork quality by increasing intramuscular fat levels, reducing post-mortem glycogen utilization rates and increasing subcutaneous fat hardness. L'huile n'a aucune incidence sur la teneur en eau du longissimus thoraci (LT) ni la concentration intramusculaire de lipides, mais l'ALC réduit la teneur en eau du muscle (P = 0,04) et augmente la concentration intramusculaire de lipides (P = 0,04). L'ALC et l'huile ne modifient pas la note subjective attribuée à la couleur, à la texture et au persillé du LT. Ils n'affectent pas non plus la température post mortem du muscle. Chez les animaux recevant 0,5 % d'ALC cependant, le pH du muscle est légèrement plus élevé (P = 0,01), signe d'une moins grande production de lactose après la mort (P = 0,06) et d'une concentration supérieure de glycogène (P = 0,03) 30 minutes après le sacrifice. L'ALC pourrait donc conférer une certaine protection contre l'acidification rapide des muscles après l'abattage. L'addition d'ALC à la ration solidifie le tissu adipeux sous-cutané (P = 0,01), en raison d'une concentration plus élevée d'acides gras saturés (P = 0,01) et plus faible d'acides gras monoinsaturés (P = 0,01). Augmenter la concentration d'huile a l'effet inverse, bref attendrit le tissu adipeux avec une concentration réduite d'acides gras saturés et accrue d'acides gras mono et polyinsaturés (P = 0,0...

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Section: Resultsmentioning

confidence: 99%

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

Dugan¹,

Aalhus²,

Rolland³

et al. 2003

Can. J. Anim. Sci.

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“…The softness of the two fat layers based on their composition can result in processing difficulties, fat separation in packaged products and sensory issues (Shackelford et al 1990). Hence, factors that will improve pork belly quality should focus on all these anatomical parts to ensure a profitable product for producers and an appealing and desirable product for consumers.…”

Section: Pork Belly Structurementioning

confidence: 99%

“…Consumers' craving for leaner meat has over the years reduced the chemical fat content of pork belly from up to about 74% (Smith et al 1975) to today's 45Á55% (Scramlin et al 2008), accounting for about 29% less fat compared with 40 yr ago with a corresponding increase in unsaturated fatty acid (UFA) (Trusell et al 2011). This trend may leave the processors battling with some technological challenges that relate to product processing and shelf stability.…”

Section: Defining Belly and Bacon Qualitymentioning

confidence: 99%

“…As claimed by Brewer et al (1995), although consumers are attracted to nutrition claims, taste and convenience rank higher in priority for their food-purchasing decisions. For instance, crispier and less distorted bacon, which may be more appealing to consumers, would practically come from firmer fat (Shackelford et al 1990), which corresponds to thick, less-lean belly. As such, producers are drawn into this consumers' dilemma and are faced with the challenge of ensuring that both of these consumer demands (lean yet crispy and less distorted) are met, while their own profits are not compromised.…”

Section: Defining Belly and Bacon Qualitymentioning

confidence: 99%

“…In general, high levels of dietary plant fat sources lead to decreased SFA levels in pork fat. Compared with animal fat sources, plant fats are high in oleic and linoleic acids, and have been largely correlated with belly softness and other technological issues, as well as low consumer acceptability (Shackelford et al 1990;Schinckel et al 2002). Inclusion of dried distillers' grains with soluble (DDGS) in pig diets has increased in recent years due to the high price of grain and increased availability of this cheap by-product from ethanol production.…”

Section: Fat Sourcesmentioning

confidence: 99%

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Review: Pork belly quality, bacon properties and recent consumer trends

et al. 2015

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Soladoye, P. O., Shand, P. J., Aalhus, J. L., Garie´py, C. and Jua´rez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325Á340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers' and producers' quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.Key words: Belly softness, environmental factors, genetic factors, nutritional factors, bacon quality Soladoye, P. O., Shand, P. J., Aalhus, J. L., Garie´py, C. et Jua´rez, M. 2015. Article de synthe`se: La qualite´de poitrine de porc, les caracte´ristiques du bacon et les tendances re´centes des consommateurs. Can. J. Anim. Sci. 95: 325Á340. Plusieurs facteurs peuvent influencer la qualite´de poitrine de porc et donc, par conse´quent, la qualite´du bacon. Selon les tendances re´centes dans le marche´du bacon, gardant a`l'esprit la nature plus se´lective des consommateurs, il est impe´ratif de prendre en conside´ration les facteurs qui peuvent influencer ou ame´liorer la qualite´du bacon, et ainsi soutenir l'e´lan courant du marche´. Dans la mesure que les facteurs ge´ne´tiques et environnementaux ayant un effet sur la qualite´de viande ont e´teí dentifie´s, les interventions nutritionnelles semblent un outil viable pour ame´liorer la qualite´de la viande et de ses produits. Les me´thodes de traitement et d'entreposage peuvent aussi avoir un effet sur la qualite´du bacon, incluant la qualiteḿ icrobienne, les caracte´ristiques physico-chimiques et la palatabilite´. Des mesures objectives et subjectives ont e´teé xplore´es pour e´valuer la qualite´de poitrine, dont la plupart utilisent la douceur de la poitrine et le profil d'acides gras comme jalon, tandis que la qualite´du bacon est largement e´value´e seulement en termes subjectifs comme la qualite´du gras et l'inte´grite´de la coupe. Bien que la perception de qualite´des consommateurs et des producteurs semblent contradictoires, il est la responsabilite´de tous les intervenants des industries du bac...

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Food from Supplement‐Fed Animals

Faustman¹

2004

Technology of Reduced Additive Foods

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Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine

Cited by 49 publications

References 10 publications

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

Review: Pork belly quality, bacon properties and recent consumer trends

Food from Supplement‐Fed Animals

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