Navarro, M, Dunshea, FR, Lisle, A et al. (1 more author) (2021) Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork. Food Chemistry, 357. 129770. p. 129770. ISSN 0308-8146
Abstract
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.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Pork; Longissimus dorsi; Oleic acid; MUFA; Sensory attributes |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 21 Jun 2021 12:42 |
Last Modified: | 16 Apr 2022 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2021.129770 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:175413 |
Download
Filename: Manuscript_Food_Chem_Revised_pork_flavor_March_21_no_red[38].pdf
Licence: CC-BY-NC-ND 4.0