Effect of feed type and dietary metal ions on the aroma of precooked pork.

HAY T., LANARI M. C & D’ARCY B.

Buenos aires Argentina

Congreso; International congress meat science and technology; 2000

Hay T., Lanari M. C & D’Arcy B. Effect of feed type and dietary metal ions on the aroma of precooked pork. En: Proc. 46th.Int. Congress Meat Sci. & Technol. Buenos Aires Argentina  August 2000.  Com Organizador ICOMST (Eds.). Art. Completo.  Buenos Aires Argentina  2000. To improve the nutritional value and healthy image of pork, pig producers use diets rich in w-3 fatty acids. Pig diets also contain doses of pro-oxidants like iron and copper in excess of the recommended intake. However, these practices have a negative effect on the eating quality of pork since they both increase lipid oxidation and flavour deterioration. Warmed-over flavour (WOF), which is the rapid onset of off-flavours in cooked reheated meat, has been linked to oxidation of phospholipids and proteins. The goal of this work is to determine if a reduction of the level of dietary Copper and iron could improve flavour stability of cooked pork.