Chemical, Physical and Organoleptic Evaluation of Aged Country-Style Hams from Hogs Fed Rations with and without Peanut Oil

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Abstract
Aged country-style hams from hogs fed a ration containing 10% peanut oil had higher iodine numbers, 3.32% lower free fatty acid values, 1.96% more chemical fat, more oleic, linoleic and linolenic acids and received higher taste panel scores for aged flavor than hams from hogs receiving no peanut oil. During aging the relative percent of myristic, palmitic, stearic and oleic acids decreased; whereas, palmitoleic, linoleic and linolenic acids increased approximately two-fold, for both groups of hams. Hams from hogs on added peanut oil lost significantly less weight during aging than did the hams from hogs receiving no peanut oil. Left hams averaged 1.75% more chemical fat than their pair mates. Shear values were not appreciably different between lots, but were considerably lower for cooked as compared with uncooked samples. Copyright © 1964. American Society of Animal Science . Copyright 1964 by American Society of Animal Science

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