"biohydro" - 1 õppematerjal

Liha töötlemine

potential values were associated with lower soybeans, canola oil, and meal can result in pH, poorer WHC, higher cooking loss, and undesirable flavors in meat (Melton 1990). paler color. Pork fat is more likely to be affected by alter- Meat derived from pigs of these very dif- ation of dietary fat source than is beef fat ferent genetic backgrounds does differ in because pigs have little capacity to biohydro- quality characteristics (Brewer et al. 2002). genate unsaturated fats, depositing them in Ellis et al. (1996) reported that Duroc pigs tissues in much the same form as they were produce meat that is highly marbled and has consumed. Feeding pigs high levels of PUFA good eating quality. Brewer et al. (2004) decreases saturation of carcass fat and has reported that meat from Duroc/Landrace- and detrimental effects on pork quality (Whitney