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Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid

Authors
  • S. T. Larsen (Iowa State University)
  • B. R. Wiegand (Iowa State University)
  • Frederick C. Parrish (Iowa State University)
  • K. J. Franey (Iowa State University)
  • J. Christopher Sparks (Iowa State University)

Abstract

Hams were collected from conjugated linoleic acid (CLA) fed market barrows from 40 kg to 115 kg of body weight. No treatment differences were observed in a sensory panel (texture, flavor, saltiness, and overall acceptability), objective (Hunter) color scores, and tenderness for the Star Probe and Warner Bratzler Shears (WBS). Supplementation of CLA in swine finishing diets does not compromise processed ham-quality characteristics.

Keywords: ASL R1618

How to Cite:

Larsen, S. T., Wiegand, B. R., Parrish, F. C., Franey, K. J. & Sparks, J. C., (1999) “Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid”, Iowa State University Animal Industry Report 1(1).

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Published on
1999-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0