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One hundred and five samples of pig backfat were assessed for appearance (colour and translucency) and hardness. The fatty acid profile of a selected subset of 50 samples was determined. Increased yellow colour was associated with increased linoleic and α-linolenic acid percentages. Increased translucency and fat softness were associated with decreased percentages of palmitic and stearic and oleic...
A study of 23 farms in the north east of Scotland was undertaken to test for differences in the eating quality of bacon. Data were collected on management practices, genotype, feed and housing characteristics. Dust concentrations were measured photometrically, aerial ammonia concentrations chemically, and pig cleanliness on a five-point scale. Bacon samples from four animals (two male, two female)...
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