Liha töötlemine
(docosahexaenoic acid [C22:6]; Elmore et al. been shown to alter concentrations of diter-
2004). The effects of changes in dietary fat penoids and lactones (Maruri and Larick
source on pork fat are more apparent if they 1992). Lactones correlate positively with
occur during the last few weeks before roasted beef flavor and negatively with
slaughter than if they occur 1 to 2 months gamey/stale off-flavor; diterpenoids posi-
before slaughter. tively correlate with gamey/stale off-flavor.
Lampe et al. (2006) reported that while Differences in oleic, linoleic and linolenic
finishing diet (yellow corn, white corn, 1/3 acids, diterpenoids, and lactones may be
yellow corn and 2/3 white corn, 2/3 yellow responsible for flavor differences. Nelson et
corn and 1/3 white corn, or barley) altered al. (2004) found that adding restaurant grease
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