Effect of Feeding Roasted Soybeans on Cured Pork Palatability

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Abstract
TWO lots of 40 pigs each, one fed a corn-swine mix supplement diet (control) and the other fed a corn-roasted full fat soybean diet (experimental) were slaughtered at about 118 kilograms. Randomly selected carcasses from each lot were further divided into two freezer-storage groups. Cuts from one side of both control and experimental groups were stored for 30 days, and cuts from the other side were stored for 60 days after slaughter at − 5 C. After each respective freezer storage period, the bacon was processed, sliced, and packaged in both air-permeable and vacuum packages and then tested chemically and organoleptically at three different refrigeration (4 C) storage times (7, 14, 21 days for air-permeable packaged bacon and 14, 28, 56 days for vacuum-packaged bacon). Hams were processed and canned after the 60-day freezer storage and tested chemically and organoleptically after 60, 120, 180 days of refrigeration storage (4 C). Trimmings from each treatment group were processed after each respective freezer storage period into frozen fresh sausage and linked frankfurter sausage. Fresh sausage was thawed 7 days before chemical and sensory testing 14, 35 and 63 days after processing. The linked frankfurters were tested chemically and organoleptically after 14, 28 and 56 days of refrigeration storage (4 C). The pork products from the soybean-corn diet lot showed no significant (P<.05) difference between treatments in flavor, crispness, saltiness, or overall acceptability in either the air-permeable or vacuum packaged bacon, nor was there a difference in moisture, fat, or protein percentage of bellies or hams. The experimental hams and frankfurters had higher values for flavor, overall acceptability, and TBA values than did controls. Conversely, control frankfurters had higher juiciness values and lower cooking-loss percentage. Furthermore, fresh sausage from controls had higher flavor, texture and overall acceptability values but greater cooking loss than did experimental fresh sausage. Copyright © 1973. American Society of Animal Science. Copyright 1973 by American Society of Animal Science.

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