Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products.

@article{Rhee1990CharacteristicsOP,
  title={Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle products.},
  author={Ki Soon Rhee and Terry L Davidson and Heather R. Cross and Yolanda Acacio Ziprin},
  journal={Meat science},
  year={1990},
  volume={27 4},
  pages={
          329-41
        }
}
  • Ki Soon Rhee, Terry L Davidson, +1 author Yolanda Acacio Ziprin
  • Published in Meat science 1990
  • Chemistry, Medicine
  • Twelve percent of high-oleic sunflower oil (HOSO) was incorporated into a swine diet to replace substantial amounts of saturated fatty acids (S) in pork by monounsaturated fatty acids (M). Pork loin chops (longissimus dorsi), cooked to 74°C, and eye of round roasts (semitendinosus), cooked to 77°C, from animals on the HOSO diet were 49% and 66%, respectively, higher in the M S ratio as compared to their counterparts from animals on the control diet. Cooking had little effect on relative… CONTINUE READING

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