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Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling
DownloadFall 2011
Meat patties (15% fat) were made using pork trim obtained from pigs fed a control diet or a diet containing 10% flax for 6 weeks, with vitamin E added at either 40 mg/kg feed (control) or 400 mg/kg feed in a 2×2 factorial design. Food grade sugars sucrose, glucose, xylose or no sugar (control)...
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