Dried distillers grains with solubles (DDGS), which have partially replaced traditional livestock feedstuffs in recent years, contain unsaturated dietary fat that can lead to changes in the characteristics of pork fat with subsequent effects on further processed meat products. The objective of this study was to determine the impact that swine diets with varying levels (control, high, withdrawal, step down, and low concentrations) of DDGS had on the quality of fresh bratwursts and bacon. Iodine values showed that meat from animals fed higher concentrations of DDGS contained more unsaturated fats, and texture profile analysis confirmed that bacon fat was firmer in the control. In fresh bratwursts, increased dietary concentrations of DDGS negatively impacted color stability, lipid oxidation and texture of bratwursts. While fewer negative quality impacts were observed in bacon than in bratwursts, this study indicated that DDGS fed at these levels can negatively impact certain processed meat quality attributes. Practical Applications Dietary dried distillers grains with solubles (DDGS) are known to affect quality of fresh pork fat, predominantly by increasing the amount of unsaturated fatty acids. As an important component of processed meat products, it is critical to understand the impact of this altered fat on processed meat quality. Pork from pigs fed varied concentrations of DDGS was used to manufacture fresh bratwursts and bacon, which were evaluated for quality factors such as color, texture and lipid oxidation. Traditional laboratory analysis methods were followed along with novel, simple methods that would allow the evaluation of pork fat quality by small meat processors who may not have access to sophisticated equipment for more advanced analysis. This study not only reports impacts of DDGS on bacon and fresh bratwurst quality but also provides novel methods for fat quality analysis to be applied by the meat industry.