Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value.

Hallenstvedt, E; Øverland, M; Rehnberg, A; Kjos, N P; Thomassen, M

Hallenstvedt, E; Øverland, M; Rehnberg, A; Kjos, N P; Thomassen, M.

Affiliation

Hallenstvedt E; Department of Animal and Aquacultural Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway. elin.hallenstvedt@fkf.no

Meat Sci ; 90(1): 244-51, 2012 Jan.

Article in En | MEDLINE | ID: mdl-21820249

Subject(s)

Animal Feed/analysis; Fatty Acids, Unsaturated/pharmacology; Food Storage; Freezing; Iodine/pharmacology; Meat/analysis; Animal Nutritional Physiological Phenomena; Animals; Consumer Behavior; Diet/veterinary; Fatty Acids, Unsaturated/chemistry; Female; Humans; Iodine/chemistry; Male; Swine; Time Factors

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Storage / Fatty Acids, Unsaturated / Freezing / Iodine / Animal Feed / Meat Type of study: Clinical_trials / Prognostic_studies Limits: Animals / Female / Humans / Male Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2012 Document type: Article Affiliation country: Norway Country of publication: United kingdom

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