Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon 1

• Published in: Journal of animal science Vol. 96; no. 7; pp. 2723 - 2733
• Main Authors: Overholt, Martin Franklin, Lowell, Jessica Erin, Kim, Gap-Don, Boler, Dustin Dee, Kerr, Brian Jay, Dilger, Anna C
• Format: Journal Article
• Language: English
• Published: Champaign Oxford University Press 01.07.2018
• Subjects: Abdomen; Adipose tissue; Bacon; Carcasses; Cooking; Feeding; Feeds; Flavor; Flavors; Food packaging; Infrared analysis; Infrared spectra; Infrared spectroscopy; Iodine; Meat quality; Near infrared radiation; Nutrition; Odor; Odors; Oils & fats; Oxidation; Packaging; Peroxidation; Pork; Saline water; Sensory evaluation; Shelf life; Slicing; Soybean oil; Soybeans; Swine; Thiobarbituric acid; Variance analysis; Vegetable oils; Yield
• ISSN: 0021-8812; 1525-3163
• DOI: 10.1093/jas/sky179

Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min. Individually housed pigs were provided ad libitum access to feed for 81 d. On day 82, pigs were slaughtered, and on day 83, carcasses were fabricated and bellies collected for recording of weight, dimensions, and flop distance. Belly adipose tissue cores were collected for the analysis of iodine value (IV) by near-infrared spectroscopy (NIR-IV). Bacon was manufactured at a commercial processing facility, and sliced bacon was subsequently transferred to food-service-style packaging and subjected to 0-, 30-, 60-, or 90-d storage at -20 °C. Stored bacon was evaluated for thiobarbituric acid reactive substances (TBARS) and trained sensory evaluation of oxidized odor and flavor. Fresh belly and bacon processing traits were analyzed as a 1-way ANOVA with the fixed effect of SO, whereas shelf life traits were analyzed as a 1-way ANOVA repeated in time. There was no effect (P ≥ 0.30) of SO on belly weight, length, width, or thickness, but bellies of pigs fed 90 °C SO had greater (P ≤ 0.04) flop distance (more firm) than all other SO treatments. Belly fat NIR-IV of pigs fed 90 °C SO were 10.22 units less (P < 0.0001) than pigs fed 180 °C SO, which were 2.99 and 3.29 units less than belly adipose tissue of pigs fed 22.5 and 45 °C SO, respectively. There was no effect of SO on brine uptake or cooking yield of commercially manufactured bacon. There was a trend (P = 0.09) for bacon manufactured from bellies of pigs fed 45 and 90 °C SO to have greater slicing yields than those from pigs fed 22.5 and 180 °C SO. There were no SO x storage time interactions (P ≥ 0.27) for any shelf life trait. There was no difference in TBARS, oxidized odor, or oxidized flavor among the 4 SO treatments, although all 3 shelf life metrics increased (P < 0.0001) with storage time. Overall, feeding SO thermally processed at 90 and 180 °C reduced belly adipose tissue IV, but feeding peroxidized SO did not affect processing yields or shelf life characteristics of commercially manufactured bacon.