Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-19T09:33:28.085Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of breed, diet and weight on pork fat quality and processing characteristics in pigs

Published online by Cambridge University Press:  20 November 2017

G.A. Teye ,
P.R. Sheard ,
F.M. Whittington ,
A. Stewart  and
J.D Wood
G.A. Teye
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
P.R. Sheard
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
F.M. Whittington
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
A. Stewart
Affiliation:
Harper Adams University College, Newport Shropshire TF10 8NB, UK
J.D Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
Get access

Extract

The processing characteristics of pork fat are influenced by its fatty acid composition. Poor slicing quality of floppy belly bacon is caused largely by soft fat. High concentrations of saturated fatty acids (SFA) particularly stearic acid (18:0) and low concentrations of unsaturated fatty acids (USFA) mainly, linoleic (18: 2) improve firmness/hardness of fatty tissues (Wood et al, 1985). The physical properties of fat also influence the stability of emulsion-type meat products through fat loss during cooking. Losses of 0.8 from hard pork flare fat and 0.2 from soft jaw fat have been reported (Evans and Ranken, 1975). The objectives of this study were to evaluate the effects of breed, diet and slaughter weight on the fatty composition of pork fat and the quality of belly bacon and frankfurter sausage.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 207
Copyright
Copyright © The British Society of Animal Science 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Evans, G.G. & Ranken, M.D. 1975. Fat cooking losses from non-emulsified meat products. Journal of Food Technology. 10: 63–75 Google Scholar
Wood, J.D., Jones, R.C.D., Bayntun, J.A. and Dransfield, . 1985. Backfat quality in boars and barrows at 90 kg live weight. Animal Production, 40: 481–487.Google Scholar