Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value.
Meat Sci
; 90(1): 244-51, 2012 Jan.
Article
in En
| MEDLINE
| ID: mdl-21820249
ABSTRACT
Predicting aspects of pork quality is becoming increasingly important from a nutritional as well as a technological point of view. Here, the influence of increasing PUFA and iodine values (IV) in feed and pigs on sensory qualities of short- and long-term frozen stored products was investigated. Entire male and female grower-finisher pigs were fed diets with iodine value products of 48 (LowIVP), 77 (MedIVP) or 99 (HighIVP) according to a restricted feeding scale. Ribs, chops and meat balls were short- (0-3 months) and long-term (6-9 months) frozen stored before sensory profiling. C182n-6 increased linearly in backfat with increased dietary inclusion. No negative effect on sensory quality was found in short-term stored products. After long-term storage the lean chops was the product most affected. Increasing the dietary IVP led to an increased rancid and total odour and flavour intensity, and to reduced meat and sour odour and flavour.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Food Storage
/
Fatty Acids, Unsaturated
/
Freezing
/
Iodine
/
Animal Feed
/
Meat
Type of study:
Clinical_trials
/
Prognostic_studies
Limits:
Animals
/
Female
/
Humans
/
Male
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2012
Document type:
Article
Affiliation country:
Noruega