ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thirty-six pigs were fed diets containing 20% intact canola (IC), 20% ground canola (GC) or 0% canola (C). Processing yields and proximate composition of bacon were not affected by diet. Bacon from pigs fed GC had less saturated fatty acids and more monounsaturated fatty acids than bacon from pigs fed the IC or C diets. Bacon from pigs fed the C diet had less polyunsaturated fatty acids than bacon from pigs fed the IC or GC diets. Palatability of bacon from C, IC or GC treatments after 0 or 4 weeks storage was not different. After 8 weeks of storage, panelists tended to prefer control bacon over bacon from pigs fed the GC diet. Bacon from pigs fed the GC diet had higher 2-thiobarbituric acid values than bacon from pigs fed the IC or C diets.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06820.x
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