Carcasses from growing swine swine (n-96) fed diets containing either 0, 5 or 10 % flaxseed for 76 days were graded and the pork was subjected to a sensory evaluation by a trained taste panel.  Feeding flaxseed enriched the omega-3 content of the high fat pork (for example ground pork with 20% added fat) sufficiently to allow a labelling-claim in Canada, however, panellists detected evidence of off-flavours and rancidity in these products.  Increasing dietary flaxseed resulted in higher lean yield and reduced belly firmness and fat hardness. 

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