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Lipid Oxidation and Warmed‐Over Aroma in Cooked Ground Pork from Swine Fed Increasing Levels of Iron
Author(s) -
MILLER D.K.,
SMITH V.L.,
KANNER J.,
MILLER D.D.,
LAWLESS H.T.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08119.x
Subject(s) - lipid oxidation , aroma , food science , chemistry , cooked meat , biochemistry , antioxidant
Fifteen crossbred feeder pigs were fed to market weight on corn‐soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed‐over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901).