| Popis: |
The effects of fat supplementation of swine diets, packaging, and storage conditions on sensory evaluations and processing characteristics of bacon were evaluated. Five corn-soy dietary treatments, with eight replications each, were supplemented with one of the following fat sources: 10% catfish oil (10FO); 10% catfish meal (10FM); 10% restaurant grease (10RG); 5% catfish meal (5FM); 5% catfish oil (5FO); 13.99% protein corn-soybean meal non-supplemented control (C). After collecting back fat samples for fatty acid analysis, the bellies were processed into bacon, cut into thirds, sliced, and vacuum-packaged or packed in a micarin-coated corrugated cardboard box. After initial evaluation for color scores, surface texture values, and fishy and rancid odors, they were assigned to either vacuum or non-vacuum packaging and either refrigerated or frozen storage for 1, 7, or 13 wk. There were few differences (P>0.05) in fat texture, or fishy or rancid odors in the fresh product. Sensory panel results showed that bacon from hogs fed a 10FO diet scored lower (P |
