Browsing by Author "Krueger, C. G."

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    Color changes and lipid oxidation in pork products made from pigs fed with cranberry juice powder
    (BLACKWELL PUBLISHING, 2008) Larrain, R. E.; Krueger, C. G.; Richards, M. P.; Reed, J. D.
    Public concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time-course changes of color measurements in bacon but not in loin chops. Bacon from cranberry-fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid-reactive substances were significantly higher in frozen patties from the cranberry-fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed.