Abstract
Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.
Highlights
The type of diet consumed by animals during the production phase exerts an influence on the postmortem susceptibility of meat to oxidation, and has been demonstrated as the main, non-microbial cause of quality deterioration during processing [1]
The objective of the present study was to assess the effect of dietary supplementation of pig diets with sweet chestnut wood extract or hop cones on pork and dry-cured products quality, with an emphasis on oxidative stability
There were no differences in carcass weight and fatness (Table 2), only green ham weight was significantly different between pigs supplemented with 0.4% of hop cones and control pigs (Supplementary Table S1)
Summary
The type of diet consumed by animals during the production phase exerts an influence on the postmortem susceptibility of meat to oxidation, and has been demonstrated as the main, non-microbial cause of quality deterioration during processing [1]. An improved oxidative stability of meat from animals fed diets supplemented with sweet chestnut wood extract was reported, its efficiency depends on the animal species and the dose used; higher doses may exert even pro-oxidant effects [8,9]. No studies are available where the effect of supplementing pigs’ diet with sweet chestnut wood extract or hops on quality and oxidative stability of pork dry-cured products was investigated. The objective of the present study was to assess the effect of dietary supplementation of pig diets with sweet chestnut wood extract or hop cones on pork and dry-cured products quality, with an emphasis on oxidative stability
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