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Dietary lecithin improves the compression properties of pork from the semitendinousus muscle

D'Souza, D.N., Mullan, B.P., McLeish, J., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Dunshea, F.R. (2005) Dietary lecithin improves the compression properties of pork from the semitendinousus 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. 272.

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Consumers rate tenderness and texture as important eating quality attributes of pork. Pork tenderness and texture are affected by the collagen and myofibril protein components of pork. For example, cross-linking and temporal pattern of thickening of collagen fibrils and the subsequent decline in heat solubility can result in tough and chewy pork (Fang eta!., 1999). In this experiment we hypothesised that the phospholipid, polyenylphosphatidylcho line (PPC), present in lecithin extracted from soy beans would decrease the cross-linking of collagen fibrils (Lieber et aL., 1990) and that this would improve the tenderness and texh1te of pork. The aim was to determine the effect of dietary lecithin supplementation during the grower and finisher growth phases on the compression properties (measure of texture) of pork.

Item Type: Conference Paper
Murdoch Affiliation(s): School of Veterinary and Biomedical Sciences
Publisher: Australasian Pig Science Association
Copyright: © 2005 Australasian Pig Science Association (Inc)
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