Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils

@inproceedings{Nuernberg2006EffectOS,
  title={Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils},
  author={K. Edward Nuernberg and Ulrich Kuechenmeister and Gerd Nuernberg and Margitta Hartung and Dirk Dannenberger and Klaus Ender},
  year={2006}
}
The purpose of the study was to assess changes in the fatty acid composition of raw and grilled pig muscles after different storage periods. A total of 13 female and 12 castrated Pietrain x German Landrace pigs were fed a basal concentrate diet supplemented with 5% olive oil or 5% linseed oil during the growing-finishing period. An entire cut of the pork loin with bone (15 th rib to 5 th lumbar vertebra) was stored at 5 °C for 48, 96 or 144 h. Simultaneous analyses of intramuscular fat and… CONTINUE READING

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