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Chemical, Physical and Organoleptic Evaluation of Aged Country-Style Hams from Hogs Fed Rations with and without Peanut Oil^{1, 2,}

North Carolina Agricultural Experiment Station, Raleigh

Abstract

Aged country-style hams from hogs fed a ration containing 10% peanut oil had higher iodine numbers, 3.32% lower free fatty acid values, 1.96% more chemical fat, more oleic, linoleic and linolenic acids and received higher taste panel scores for aged flavor than hams from hogs receiving no peanut oil. During aging the relative percent of myristic, palmitic, stearic and oleic acids decreased; whereas, palmitoleic, linoleic and linolenic acids increased approximately two-fold, for both groups of hams. Hams from hogs on added peanut oil lost significantly less weight during aging than did the hams from hogs receiving no peanut oil.

Left hams averaged 1.75% more chemical fat than their pair mates. Shear values were not appreciably different between lots, but were considerably lower for cooked as compared with uncooked samples.

¹ Contribution from the Food Science Department, North Carolina Agricultural Experiment Station, Raleigh, North Carolina. Published with the approval of the Director of Research as Paper No. 1728 of the Journal Series.

² Presented at the 55th Annual Meeting of the American Society of Animal Science, Oregon State University, Corvallis, Oregon.

³ Department of Animal Science.