| Abstract: | Eight groups of six pigs were obtained, two sources of supply × meal-fed and swill-fed × “light” (37 to 35 kg) and “heavy” (66 to 88 kg). The pigs were slaughtered, weighed, graded, chilled, split and the sides wrapped in stockinet and polyethylene, frozen in a room at below ?30 °C and stored commercially at below ?20 °C. Corresponding sides were withdrawn after four and nine months, weight losses were measured and samples cooked and submitted to a panel for appraisal of any differences in flavour. Samples of the fat of each side were also investigated chemically for extent of oxidation of the fat. There were no significant differences in flavour attributable to weight range, with either meal- or swill-feeding nor any chemical indication of oxidative rancidity. |
