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Title:
Omega-3 pork: Meat quality challenges to a value added opportunity
Author(s): M. Juárez, M. Dugan, I. Larsen, L. Gibson and J. Aalhus
Publication Date: May 8, 2011
Reference: Advances in Pork Production, Volume 22. 2011.
Country: Canada

Summary:

The abstract for a study looking at the addition of vitamin E to omega-3 rich pork products. Omega-3 can oxidize, which reduces the palatability of the product. The addition of vitamin E was not successful in increasing palatability in omega-3 rich pork products.

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