Extended Map Storage Reduces Saturated and Increases Monounsaturated Fatty Acids in Marbled Pork Loin

J. Alvarez-Rodriguez; R.N. Pena; J. Estany; Ll. Bosch; J. Reixach; M. Tor

Extended Map Storage Reduces Saturated and Increases Monounsaturated Fatty Acids in Marbled Pork Loin

In: 63rd International Congress of Meat Science and Technology

Authors:

J. Alvarez-Rodriguez

J. Alvarez-Rodriguez ¹Department of Animal Science-Agrotecnio Centre, University of Lleida, 25198 Lleida, Spain

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R.N. Pena

R.N. Pena ¹Department of Animal Science-Agrotecnio Centre, University of Lleida, 25198 Lleida, Spain

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J. Estany

J. Estany ¹Department of Animal Science-Agrotecnio Centre, University of Lleida, 25198 Lleida, Spain

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Ll. Bosch

Ll. Bosch ²University of Girona, Spain

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J. Reixach

J. Reixach ³Selección Batallé, Riudarenes, Girona, Spain; jalvarez@ca.udl.cat

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M. Tor

M. Tor ¹Department of Animal Science-Agrotecnio Centre, University of Lleida, 25198 Lleida, Spain

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Type:: Chapter

Pages:: 928–929

DOI:: https://doi.org/10.3920/9789086868605_417

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This study analysed the impact of 20-day MAP storage on fatty acid composition of marbled pork loin. A total of 73 pork loin samples (4.68±1.39% of intramuscular fat) were sliced to measure pH and fatty acid composition at 1, 10 and 20 days of MAP storage (70% O₂/30% CO₂). Extended MAP storage (up to 20 days, 70% O₂/30% CO₂) reduces SFA and concomitantly increases MUFA content in marbled pork loin. However, most of PUFA, especially n-3, remained uniform at long MAP storage periods.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Extended Map Storage Reduces Saturated and Increases Monounsaturated Fatty Acids in Marbled Pork Loin

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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