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Our objective was to determine sensory, processing and shelf-life characteristics of ground pork mixed with commercial salt varieties of different purities. Commercially available salt preparations ranging from 0.223 to 3.714 mg/kg combined copper, iron and manganese were included at 1 g/100 g in ground pork patties. Patties were stored frozen for 0, 3, 6 or 9 weeks, and then evaluated for lipid oxidation,...
Improving pork quality and shelf life is important in today’s swine industry because higher levels of DDGS are incorporated into pig diets. Relatively high level of poly-unsaturated fatty acids (PUFA) in DDGS may increase pork susceptibility to lipid oxidation and thus reduce pork shelf life. Antioxidants such as vitamin E may delay the onset of pork lipid oxidation when used as an ingredient in the...
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