Type

Journal Article

Authors

J P Kerry
N M O'Brien
P B Lynch
R Carpenter
M N O'Grady

Subjects

Agriculture & Food Science

Topics
influence pig diets pork modified atmosphere diets lipid a raw quality attributes

Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. (2007)

Abstract The effect of supplementation of pig diets with grape seed extract (GSE) (100, 300, 700mg/kg feed) and bearberry (BB) (100, 300, 700mg/kg feed) for 56 days pre-slaughter, on the oxidative stability and quality of raw and cooked M. longissimus dorsi (LD) was examined. Susceptibility of porcine liver, kidney and heart tissue homogenates to iron-induced (1mM FeSO(4)) lipid oxidation was also investigated. In raw LD steaks, stored in modified atmosphere packs (75% O(2):25% CO(2)) (MAP) for up to 16 days at 4°C, surface lightness (CIE 'L' value), redness (CIE 'a' value), lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) and pH were not significantly affected by supplemental GSE or BB. Similarly, the oxidative stability and sensory properties of cooked LD steaks, stored in MAP (70% N(2):30% CO(2)), for up to 28 days at 4°C, were not enhanced by dietary GSE or BB. Iron-induced lipid oxidation increased in liver, kidney and heart tissue homogenates over the 24h storage period and susceptibility to oxidation followed the order: liver>heart>kidney. Dietary GSE or BB did not significantly reduce lipid oxidation in tissue homogenates. Potential reasons for the lack of efficacy of supplemental GSE and BB on pork quality were explored.
Collections Ireland -> University College Cork -> PubMed

Full list of authors on original publication

J P Kerry, N M O'Brien, P B Lynch, R Carpenter, M N O'Grady

Experts in our system

1
J P Kerry
University College Cork
Total Publications: 130
 
2
Nora M O'Brien
University College Cork
Total Publications: 89
 
3
M N O'Grady
University College Cork
Total Publications: 23