Consumer acceptability of pork products fed with three different diets

Abstract

This study evaluated consumer acceptability and preference (determined by the highest rated sample) for bacon, ham, and ground pork patties obtained from pigs fed with three dietary lipid sources: Lipinate (jojoba oil), LIPEX EF 369 (flaxseed oil), and a control (soybean-based diet). A sensory evaluation was conducted with 72 untrained panelists using a 7-point hedonic scale at the University of Illinois at Urbana-Champaign. The sensory analysis followed a Randomized Complete Block Design (RCBD), and acceptance scores for bacon and ground pork patties were analyzed using One-Way ANOVA followed by Duncan´s Multiple Range Test for Mean Separation. Ham samples were analyzed using a T-Test and a Chi-squared Test. All products derived from the LIPEX EF 369 diet received significantly higher acceptability scores (P ≤ 0.05), with 43 panelists preferring samples from this treatment, which is likely due to the omega-3 fatty acid content and their aroma development, to the concentration of volatile compounds. In contrast, products from the Lipinate diet were the least accepted, possibly due to oxidative changes intensified by grinding and cooking. Concerning the patties, the control diet was most preferred. While omega-3 enrichment appeared to enhance acceptability in bacon and ham, this effect was not evident in preference for ground patties, suggesting that sensory outcomes may depend on product type and processing. Overall, dietary lipid inclusion may improve nutritional quality without compromising sensory acceptance.