Abstract
ABSTRACTPigs were reared on different diets, leading to different percentages of PUFA'S (up to 40%) in their fat. Pork products, mostly cold, were evaluated by a consumer panel for overall preferences, and on various characteristics such as color, etc. Panel members evaluated also the acceptability of the products. Results show that the modified pork products do reasonably well, compared with standard products. The biggest exception is liver sausage.
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