Towards Sustainable Production: Pork Quality of Animals Fed Alterternative Protein Sources

B.A. Altmann; D. Mörlein

Towards Sustainable Production: Pork Quality of Animals Fed Alterternative Protein Sources

In: 63rd International Congress of Meat Science and Technology

Authors:

B.A. Altmann

B.A. Altmann Department of Animal Sciences, Quality of Animal Products Group, University of Göttingen, Germany; blovstr@uni-goettingen.de

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D. Mörlein

D. Mörlein Department of Animal Sciences, Quality of Animal Products Group, University of Göttingen, Germany; blovstr@uni-goettingen.de

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Type:: Chapter

Pages:: 37–38

DOI:: https://doi.org/10.3920/9789086868605_004

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This paper investigates the effects of the substitution of soymeal with Spirulina or Hermetia illucens in pork diets on the colour development, oxidative stability, and storage loss of pork chops packaged using highly oxygenated modified atmosphere packaging or vacuum bag packaging for either 3, 7, or 14 days. Although the alternatively-fed products differed from the traditionally-fed soy animals in terms of storage losses, oxidative stability, and lean colour, the differences are small and unlikely to influence overall consumer-perceived product quality.

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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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Towards Sustainable Production: Pork Quality of Animals Fed Alterternative Protein Sources

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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