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

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 diet...

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Detalhes bibliográficos
Publicado no:J Anim Sci
Main Authors: Overholt, Martin Franklin, Lowell, Jessica Erin, Kim, Gap-Don, Boler, Dustin Dee, Kerr, Brian Jay, Dilger, Anna C
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2018
Assuntos:
Meat Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6095380/
https://ncbi.nlm.nih.gov/pubmed/29762693
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky179
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