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Predicting aspects of pork quality is becoming increasingly important from a nutritional as well as a technological point of view. Focus on technological quality has for many years led to requirements of low iodine value (IV) and high content of saturated fatty acids (SFA) in pig products. More recently, however, human health concerns have gained increasing consumer attendance, and from a nutritionally point of view more unsaturated fatty acids are desirable. Since pork is relatively lean it can, with a somewhat higher polyunsaturated fatty acids (PUFA) content, actually be considered as a healthy protein source. Here, the influence of increasing PUFA and IV in feed and pigs on sensory qualities and storage stability of short- and long-term frozen stored lean, fat and restructured pork products was investigated. Entire male and female grower-finisher pigs were fed diets with IV products of 48 (LowIVP), 77 (MedIVP) or 99 (HighIVP) according to a restricted feeding scale. Ribs, chops and meat balls were short- (0–3 months) and long-term (6–9 months) frozen stored before sensory profiling. Pig backfat reflects the dietary fatty acid composition, with a linear incorporation of C18:2n−6 even with the highest dietary inclusion.
The backfat IV further increased with increased dietary iodine value, but with a slight deviation from linearity, mainly due to less endogenous production of C18:1. The sensory quality of short-term stored pork rib, chops and meat balls were not influenced by the dietary fatty acid composition or the IV (P > 0.05). Only small influences of long-term storage on rib and meat balls were observed. Pork chops, the leanest product tested were negatively influenced by long-term frozen storage giving higher rancidity and total odour and flavor intensity, and to reduced meat and sour odour and flavour with increasing dietary IV.
The results obtained in the present study, comparing the influence of increasing the PUFA content in the diet on the frozen storage stability of several pig products, further show that this important improvement in nutritional quality is possible. Care must, however, be taken when long-term frozen storage is intended, and more detailed knowledge on the relationship between PUFA contents and product stability is necessary.
E Hallenstvedt, M Øverland, A Rehnberg, NP Kjos and M Thomassen, 2012. Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value. Meat Science, 90: 244-251.