Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages

Abstract

Palm kernel oil (PKO) and palm oil (PO) are used in tropical countries as cheaper substitutes for conventional feed sources such as soya bean oil (SBO) but little is known about their effects on meat quality. This study, therefore, evaluated the effects of these three dietary oils on the fatty acid composition (FA) of pork fat and the qualities of belly bacon and frankfurter sausage. The 3 × 2 factorial design also included high and low dietary protein. Total cooking loss, water loss and fat losses were determined in frankfurter sausages at chopping temperatures from 2 to 24 °C. PKO resulted in a poor P:S ratio (0.34) and a relatively hard fat (slip point 32.8 °C), but resulted in bacon with a higher tensile cohesive force and more high quality slices, judged subjectively. PO had a fatty acid composition closer to the SBO control, a better P:S ratio than PKO (0.48) and softer fat. There was a trend for total cooking losses and fat losses to be higher in PKO compared with PO and SBO at all chopping temperatures, suggesting that the firmest, most saturated fat (PKO) was least suitable for frankfurter production. The low protein diet increased the concentration of saturated fatty acids and increased fat firmness but its effect on fatty acid composition and other properties were less marked than those of oil type.