"frandson" - 1 õppematerjal

Liha töötlemine

Phospholipids gen breakdown of lactic acid and concomi- (0.5–1% of the lean tissue) contain a high tant muscle pH decline, it has been shown proportion of fatty acids with four or more to help offset damage to color and water- double bonds (C18:4, C20:4, C20:5, C22:5, holding capacity that result from the stress C22:6; Table 2.2) that are susceptible to involved in transport and handling (Frandson oxidation and likely to make specific flavor and Spurgeon 1992). Feeding swine magne- contributions to the meat (Elmore et al. sium during the finishing phase results in 1999). Endogenous antioxidant enzymes, higher initial and/or ultimate muscle pH especially catalase and GSH-Px, can poten- values and a decrease in the incidence of tially delay the onset of oxidative rancidity PSE (D’Souza et al. 1998; Swigert et al. (Pradhan et al. 2000)