J. O. Reagan

Effects of feeding diets containing different fat supplements to swine on the visual properties and storage stability of low-fat sausage

Sixty barrows and gilts were assigned to one of five dietary treatments consisting of a control diet of corn and soybean meal and four similar test diets that contained a 10% replacement of either animal fat, safflower oil, sunflower oil or canola oil, to determine the effects of high levels of oleic acid in the diet of swine on the storage stability of fresh pork sausage. Pork trim from each treatment was used to formulate sausage that contained two fat levels (25% and 35%), and two levels of added water (3% and 11%). Thiobarbituric acid values did not differ between the control, safflower oil or sunflower oil treatments and all treatments were acceptable after 10 weeks of storage. Microbial numbers increased with the level of added water and during time in storage (up to 3 weeks). Visual evaluation showed that the control was the most red and least discolored, while the canola oil treatment was the least red and the most discolored. Results from the present study suggest that a 105 replacement of a typical corn/soybean meal diet to swine with safflower or sunflower oil did not alter the storage-stability of fresh pork sausage.

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine.

The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).

Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system.

Singular and combined effects of added water, sodium erythorbate and storage time on salt soluble protein extractability, bacteriological and chemical characteristics of preblended hot-boned beef were evaluated. Waterholding and gel forming capacities of preblended hot-boned beef containing either 0, 10 or 20% added water were determined. Significant interactions between added water level and storage time on microbial counts and between sodium erythorbate level and storage time on thiobarbituric acid values and residual nitrite levels were noted. The presence of sodium erythorbate resulted in a more (P < 0·05) rapid rate of nitrite disappearance, but it did not affect (P > 0·05) microbial counts. Salt-soluble protein extractability was not affected (P > 0·05) by added water, but more protein could be extracted with increasing storage time. A trend existed to suggest that the presence of added water in the meat preblends slightly improved the gel formation and waterholding capacities.

Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses.

Forty-eight fresh hams and bellies were obtained from 24 market weight hogs (x = 94·5 kg) of which twelve were electrically stimulated (ES) by pulsing current immediately after exsanguination. The left side of each non-stimulated (NS) carcas was fabricated after conditioning for 3h post mortem at 17°C (NS hot-processed). The left sides of ES carcasses were fabricated 1 h pm. The right sides were fabricated following a 24 h cooler chill at 2°C (conventionally chilled: CP). Hams from ESCP carcasses had higher (P < 0·05) smokehouse yields than hams from NS carcasses. Hams that were hot-processed had higher smokehouse yields than the NSCP hams. Time of fabrication (1, 3 or 24h post mortem) did not affect smokehouse yields. Conventionally chilled bellies obtained from ES carcasses showed higher (P < 0·05) residual nitrite levels than those front electrically stimulated hot-processed (ESHP) carcasses. No differences were found for residual nitrite levels in the non-electrically stimulated sides. Panelists were unable to detect any sensory differences from the bacon strips. Sensory scores of ham slices were more juicy for non-stimulated hot-processed carcasses (NSHP) than those from ESHP carcasses. Panelists found the ham slices from NSCP carcasses to be more tender (P < 0·05) than those from electrically stimulated cold-processed (ESCP) carcasses. Results from this study clearly indicated that hot-processing of pork can provide hams and bellies that are acceptable for the production of cured hams and bacon of comparable quality and yield to those currently being produced under conventional processing methods.