MEAT-PRODUCTS - MADE FROM RAW-MATERIALS FROM DUROC AND PIETRAIN PIGS GIVEN DIFFERENT FEEDS

Pigs were fattened on two feed mixtures. In the "experimental feed" the crude fat content was 11.2 and in the "control feed" 2%. The fat in the experimental feed contained 39% medium-chain fatty acids whilst the "control feed" only had traces of these. The experimental feed increased the firmness of texture of the fatty tissue in the pig highly significantly as compared with the control feed. When this fatty tissue was processed into meat products distinct flavour differences were noted. Fat from animals given experimental feed began to turn rancid in spreadable dry sausage after storage for 4 weeks. In firm dry sausage an oily, soapy flavour developed after 80 days. Dry sausage made from the fat of animals given the control feed was unaffected however. No deterioration was noted in raw lean hams 155 days after manufacture. Smoked pork belly only showed slight signs of difference 26 days after manufacture. After 100 days products from the experimental feed batches also had a soapy, oily flavour. In the cooked products - frankfurter-type sausage and cooked ham - no deterioration was observed. It was found that raw, comminuted products and belly fat, made from raw materials that had a high percentage of medium-chain fatty acids, turned rancid as storage proceeded. We must therefore conclude that feed mixtures with a high content of medium-chain fatty acids are unsuitable for the production of fatty tissue for meat products manufacture, particularly raw products. In the case of heat treated products (frankfurter-type sausage, cooked ham) enzymes that cause the early breakdown of fat are probably eliminated.