Dietary lecithin improves the compression properties of pork from the semitendinousus muscle
Document Type
Conference Proceeding
Publication Date
2005
Conference Title
Tenth Biennial Conference of the Australasian Pig Science Association
Place of Publication
Christchurch
ISBN
978-0-9806880-4-7
ISSN
1324-9177
Keywords
pigs, swine, pork
Disciplines
Animal Sciences | Meat Science
Abstract
Consumers rate tenderness and texture as important eating quality attributes of pork. Pork tenderness and texture are affected by the collagen and myofi bril protein components of pork. For example, cross-linking and temporal pattern of thickening of collagen fi brils and the subsequent decline in heat solubility can result in tough and chewy pork (Fang et al., 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 fi brils (Lieber et al.,1990) and that this would improve the tenderness and texture of pork. The aim was to determine the effect of dietary lecithin supplementation during the grower and fi nisher growth phases on the compression properties (measure of texture) of pork.
Recommended Citation
D'Souza, D N,
Mullan, B P,
McLeish, J,
Pethick, D W,
and
Dunshea, F R.
(2005), Dietary lecithin improves the compression properties of pork from the semitendinousus muscle, Tenth Biennial Conference of the Australasian Pig Science Association, Christchurch, pp.272-272.
https://library.dpird.wa.gov.au/conf_papers/161
