Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products. Academic Article

abstract

• Twelve percent of high-oleic sunflower oil (HOSO) was incorporated into a swine diet to replace substantial amounts of saturated fatty acids (S) in pork by monounsaturated fatty acids (M). Pork loin chops (longissimus dorsi), cooked to 74C, and eye of round roasts (semitendinosus), cooked to 77C, from animals on the HOSO diet were 49% and 66%, respectively, higher in the M S ratio as compared to their counterparts from animals on the control diet. Cooking had little effect on relative differences in the M S ratio between HOSO and control samples. Cooking loss and sensory properties were not adversely affected by the changes in fatty acid composition. However, cooked chops and roasts from the HOSO group had lower thiobarbituric acid values during storage at 4C.

authors

• Cross, H Russell

published proceedings

• Meat Sci

author list (cited authors)

• Rhee, K. S., Davidson, T. L., Cross, H. R., & Ziprin, Y. A.

citation count

• 31

complete list of authors

• Rhee, KS||Davidson, TL||Cross, HR||Ziprin, YA

publication date

• January 1990

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• 30 Agricultural, Veterinary And Food Sciences
• 3003 Animal Production
• 3006 Food Sciences
• Nutrition

Digital Object Identifier (DOI)

• 10.1016/0309-1740(90)90069-I

start page

• 329

end page

• 341

volume

• 27

issue

• 4

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2F0309-1740%2890%2990069-i