J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1973. 37:49-55.
© 1973 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Olson, D. G.
Right arrow Articles by Miner, B. E.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Olson, D. G.
Right arrow Articles by Miner, B. E.

Effect of Feeding Roasted Soybeans on Cured Pork Palatability1

D. G. Olson, F. C. Parrish, Jr., R. E. Rust and B. E. Miner

Iowa State University,2, Ames 50010

Abstract

TWO lots of 40 pigs each, one fed a corn-swine mix supplement diet (control) and the other fed a corn-roasted full fat soybean diet (experimental) were slaughtered at about 118 kilograms. Randomly selected carcasses from each lot were further divided into two freezer-storage groups. Cuts from one side of both control and experimental groups were stored for 30 days, and cuts from the other side were stored for 60 days after slaughter at – 5 C. After each respective freezer storage period, the bacon was processed, sliced, and packaged in both air-permeable and vacuum packages and then tested chemically and organoleptically at three different refrigeration (4 C) storage times (7, 14, 21 days for air-permeable packaged bacon and 14, 28, 56 days for vacuum-packaged bacon). Hams were processed and canned after the 60-day freezer storage and tested chemically and organoleptically after 60, 120, 180 days of refrigeration storage (4 C). Trimmings from each treatment group were processed after each respective freezer storage period into frozen fresh sausage and linked frankfurter sausage. Fresh sausage was thawed 7 days before chemical and sensory testing 14, 35 and 63 days after processing. The linked frankfurters were tested chemically and organoleptically after 14, 28 and 56 days of refrigeration storage (4 C).

The pork products from the soybean-corn diet lot showed no significant (P<.05) difference between treatments in flavor, crispness, saltiness, or overall acceptability in either the air-permeable or vacuum packaged bacon, nor was there a difference in moisture, fat, or protein percentage of bellies or hams. The experimental hams and frankfurters had higher values for flavor, overall acceptability, and TBA values than did controls. Conversely, control frankfurters had higher juiciness values and lower cooking-loss percentage. Furthermore, fresh sausage from controls had higher flavor, texture and overall acceptability values but greater cooking loss than did experimental fresh sausage.

Footnotes

1 Journal Paper No. J-7267 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project 1797. Appreciation is expressed to John Morrell and Co., Ottumwa, Iowa, for providing and chemically analyzing the products and for cooperation throughout this study.

2 Departments of Animal Science and Food Technology.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1973 by the American Society of Animal Science.