EFFECT OF DIETARY SUPPLEMENTATION WITH EXTRACTED ALFALFA MEAL ON OXIDATION STABILITY OF COOKED HAM
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):271–274
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ABSTRACT:
The effect of dietary supplementation with extracted alfalfa meal (2 g per 1 kg diet) on colour and oxidative stability was studied. The results did not indicate the influence of dietary supplementation with extracted alfalfa meal on the colour changes of smoked ham or on lipid oxidation. Although the addition of extracted alfalfa meal to the diet of pigs decreased pH values it did not alter colour (CIE L*a*b*) parameters of ham samples. During the storage period (14 days) of control and experimental ham slight changes of colour parameters and TBARs values were noted. Potential redox values (ORP) depended on the time of storage; ORP values decreased for control and experimental ham during the storage.