Journal
JOURNAL OF MUSCLE FOODS
Volume 19, Issue 1, Pages 17-33Publisher
WILEY
DOI: 10.1111/j.1745-4573.2007.00114.x
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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.
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