Dietary lecithin improves the compression properties of pork from the longissimus thoracis muscle
Edmunds, B.L., Williams, I.H., Mullan, B.P., McLeish, J., Pethick, D.W., Dunshea, F.R. and D'Souza, D.N. (2005) Dietary lecithin improves the compression properties of pork from the longissimus thoracis muscle. In: Manipulating Pig Production X. Proceedings of the Tenth Biennial Conference of the Australasian Pig Science Association (APSA), 27 - 30 November, Christchurch, New Zealand p. 273.
D'Souza et al (2005) showed that dietary lecithin could improve the eating quality of pork from the Semitendinosus muscle by reducing chewiness and hardness. It has been hypothesised that the phospholipid, polyenylphosphatidylcho line (PPC), present in lecithin extracted from soy beans may decrease the cross-linking of collagen fibrils (Lieber et al., 1990) and reduce the chewiness and hardness of pork. However muscles vary in collagen content and in the extent of collagen cross-linking. The aim of this experiment was to investigate the effect of lecithin supplementation at varying doses on the pork quality in the Longissimus thoracis and Semitendinosus muscles.
|Publication Type:||Conference Paper|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
|Publisher:||Australasian Pig Science Association|
|Copyright:||© 2005 Australasian Pig Science Association (Inc)|
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