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Prairie Swine Centre is an affiliate of the University of Saskatchewan
Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.
Financial support for the Enterprise Model Project and Pork Insight has been provided by:
Title:
Effects of addition of sugars in pork meat rich in omega 3 fatty acids on oxidative stability
Publication Date: May 8, 2011
Reference: Advances in Pork Production, Volume 22. 2011.
Country: Canada
Summary:
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The abstract for a study on the addition or flax or vitamin E to feed, and sugar addition to meat after slaughter. The addition of flax increased the omega-3 content, but omega-3 is vulnerable to oxidation during storage. The addition of sugar and vitamin E helped to stabilize oxidation in refrigerated storage, and after cooking.