From: Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour
Day 1 | Oxidation in purge(TBARS)1 | Oxidation in meat (TBARS)1 | L* (lightness) | a* (redness) | b* (yellowness) | Chroma |
---|---|---|---|---|---|---|
CON | 0.01a | 0.011 | 47.47 | 3.67a | 7.25a | 8.19a |
SF | 0.01a | 0.010 | 49.83 | 3.76a | 8.17a | 9.05a |
DHA | 0.01a | 0.009 | 48.25 | 3.48a | 7.38a | 8.20a |
SEM | 0.178 | 0.501 | 0.137 | 0.862 | 0.126 | 0.254 |
Day 3 | ||||||
CON | 2.37b | 0.015 | 48.76 | 4.17b | 9.09b | 10.03b |
SF | 2.66b | 0.018 | 50.25 | 4.26b | 9.91bc | 10.83b |
DHA | 2.21b | 0.015 | 49.57 | 3.75a | 9.11b | 9.87b |
SEM | 0.189 | 0.122 | 0.445 | 0.509 | 0.098 | 0.161 |