Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid
Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid
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Date
1999
Authors
Larsen, S.
Wiegand, B.
Parrish, Frederick
Franey, K.
Sparks, J.
Wiegand, B.
Parrish, Frederick
Franey, K.
Sparks, J.
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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.