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Producing firm yet thin bacon fat

Published online by Cambridge University Press:  21 November 2017

A J Brown ,
J D Wood  and
J Chambers
A J Brown
Affiliation:
AFRC Food Research Institute - Bristol, Langford, Bristol BS18 70Y
J D Wood
Affiliation:
AFRC Food Research Institute - Bristol, Langford, Bristol BS18 70Y
J Chambers
Affiliation:
ADAS/MAFF, Burghill Road, Westbury-on-Trym, Bristol
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Extract

The firmness of backfat in pigs is an important aspect of meat quality which is influenced by the chemical composition of the fat tissue. This is affected by the amount (thickness) of fat and by diet. Thin backfat Is relatively soft but nutritional manipulation can potentially overcome this problem.

This work compared fat thickness in pigs on a commercial farm fed a concentrate diet (CD) or a skimmed milk - balancer diet (SM). The low level of oil in SM was likely to be a key factor in increasing firmness.

Type
Carcass Quality
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 41
Copyright
Copyright © The British Society of Animal Production 1986

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