Effects of Dietary Fat Supplementation of Swine Diets and Subsequent Packaging and Storage Conditions on Rancidity Development and Sensory Ratings of Bacon121Approved for publication as Journal Article No. 9618 of the Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Mississippi State, MS 39762.2This article was taken from the Masters Thesis of Daniel E. Etzler*, 1997.

Abstract

Abstract 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