Dietary lecithin improves the compression properties of pork from the longissimus thoracis 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
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
Recommended Citation
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, Tenth Biennial Conference of the Australasian Pig Science Association, Christchurch, pp.273-273.
https://library.dpird.wa.gov.au/conf_papers/164
