Effect of ground linseed in pig diet on organoleptic qualities and oxidative stability of pork
|Kateg. publikace||Články v odborných časopisech|
In the experiment, organoleptic qualities (odour, flavour, texture and juiciness) of pork from pigs fed ground linseed were investigated. The characteristics were evaluated by trained tasters and they were scored on 1 – 7 scales. No differences were detected among the control and the experimental groups. The oxidative stability of muscle lipids was higher in the experimental group with alpha-tocopherol supplementation compared with the other groups.
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