title: Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.
abstract: This study evaluated the combined effects of dietary CLA and supplemental fat (SF) source on organoleptic characteristics of bacon and pork loin samples in lean-genotype gilts (n = 144). Gilts (49.3 kg of BW) were randomly assigned to a 3 x 2 factorial design, consisting of SF [0% SF, 4% yellow grease (YG), or 4% tallow] and linoleic acid (LA; 1% corn oil or 1% CLA). Animals were slaughtered (113 kg) after a feeding period of 47 d. A trained sensory panel (n = 6 members) developed a flavor profile on commercially cured bacon samples (12 descriptors) and center-cut, boneless, pork loin chops (18 descriptors, using a 14-point, universal intensity scale). Bacon samples from pigs fed 4% SF were considered to have a sweeter flavor (4.07 +/- 0.07) than those fed 0% SF (3.89 +/- 0.07; P < 0.04). The intensity of salty flavor was greater in bacon samples from pigs fed LA (6.18 +/- 0.09) compared with those fed CLA (5.86 +/- 0.10; P < 0.04). The intensity of salty aftertaste of bacon was greater when LA was combined with YG (5.21 +/- 0.14; P < 0.07) or tallow (5.44 +/- 0.14; P < 0.01) than for LA alone (4.85 +/- 0.14, but SF combined with CLA was not different from CLA alone (fat x LA; P < 0.02). Sour flavor intensity tended to be lower in loin samples from pigs fed CLA than for those fed LA (1.60 vs. 1.73 +/- 0.06; P < 0.09). Samples from animals fed 4% tallow tended to have lower (P < 0.09) notes of astringent aftertaste (1.42 +/- 0.08) compared with those fed 0% SF (1.62 +/- 0.09) or 4% YG (1.66 +/- 0.09). Overall, the flavor differences for bacon and loin samples were minimal, with most means differing by 1 point or less on the 14-point intensity scale. The sensory panel results indicate consumer acceptance of bacon and pork products from pigs fed CLA will not likely differ from commodity pork products.
authors.affiliation: Departments of Animal Science, North Carolina State University, Raleigh, NC 27695-7621, USA.
authors.forename: L
authors.initials: L
authors.lastname: Averette Gatlin
authors.forename: M T
authors.initials: MT
authors.lastname: See
authors.forename: D K
authors.initials: DK
authors.lastname: Larick
authors.forename: J
authors.initials: J
authors.lastname: Odle
mesh_terms: D000821:Animal Feed; D000818:Animals; D004032:Diet; D004041:Dietary Fats / Q000494:pharmacology*; D019587:Dietary Supplements; D005260:Female; D005838:Genotype; D019787:Linoleic Acid / Q000494:pharmacology*; D044243:Linoleic Acids, Conjugated / Q000494:pharmacology*; D008460:Meat / Q000592:standards*; D011897:Random Allocation; D013552:Swine / Q000235:genetics
chemical_list: D004041:Dietary Fats; D044243:Linoleic Acids, Conjugated; D019787:Linoleic Acid