Effect of ground linseed in pig diet on organoleptic qualities and oxidative stability of pork
|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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