Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition

@inproceedings{Jurez2009CookingEO,
  title={Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition},
  author={M. G V{\'a}squez Ju{\'a}rez and A Alvarez Marco and Nigel P. Brunton and Brendan Lynch and Declan J. Troy and Anne Maria Mullen},
  year={2009}
}
The effectiveness of increasing CLA in pork products through animal dietary supplementation or direct addition in the product formulation has been studied, and the effect of grilling on dry matter and fat contents and fatty acid composition has been analysed. Sausages made with meat and back fat from pigs with CLA dietary supplementation had the highest saturated fatty acid content. Sausages from dietary supplementation and direct addition had CLA levels between 6% and 7% of total fatty acids… CONTINUE READING
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