Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork.
Longissimus dorsi
MUFA
Oleic acid
Pork
Sensory attributes
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
16 Apr 2021
16 Apr 2021
Historique:
received:
09
01
2021
revised:
21
03
2021
accepted:
05
04
2021
pubmed:
19
4
2021
medline:
19
4
2021
entrez:
18
4
2021
Statut:
aheadofprint
Résumé
One of the main drivers in consumer meat choice is flavor with some pleasing flavor attributes associated with high oleic acid (C18:1) content in the intramuscular fat. This project aimed to produce pork with a distinctively pleasant bouquet by feeding C18:1 rich macadamia oil compared to corn oil. The project also tested three feed formulations based on cereals and pulses representing different pork producing areas: corn/soy (CS), sorghum-lupins (SL), or wheat/canola (WC). Compared to corn oil, feeding macadamia oil resulted in a significant increase in the C18:1 content in pork loin (longissimus dorsi) with the CS showing a higher impact than the WC diets. Pork loins from the two CS-based groups (CS-Corn and CS-Macadamia) were selected for a consumer sensory study involving 82 panelists (39 of Chinese background). Across ethnic backgrounds the taste of high C18:1 pork resulted in the highest hedonic values.
Identifiants
pubmed: 33866241
pii: S0308-8146(21)00776-7
doi: 10.1016/j.foodchem.2021.129770
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129770Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.