Date Full Report Received04/04/2003
Date Abstract Report Received04/04/2003
InvestigationInstitution: Iowa State University
Primary Investigator: Elisabeth Huff- Lonergan
Co-Investigators: Eric Berg, Steven Lonergan
Funded ByNational Pork Board
In general, products that had a high level of oxidation had lower ultimate pH values than did products with relatively lower levels of oxidation There appeared to be an interaction between the level of early postmortem meat oxidation measurements and the degradation of key proteins involved in calcium regulation. Together these data indicate that oxidation that occurs in fresh meat early postmortem can have a significant effect on quality attributes. Therefore, it is reasonable to continue to pursue research on antioxidants that may be fed to pigs as an avenue to improve pork quality.