Enriching Pork Products with Omega-3 Fatty Acids May Affect Pork Quality
Consuming omega-3 fatty acids has benefits to human health. When a pig consumes fatty acids, they are deposited in the pork fat. This is true when consuming flaxseed or flaxseed oil which enriches the carcass in omega-3 fatty acids. Co-extruding the flaxseed with peas, such as the product Linpro®, improves the amino acid balance and handling properties. Unsaturated fatty acids are “oilier” in nature and are more susceptible to rancidity. Carcass quality and sensory properties of pork chops and ground pork were investigated to see if any effect was noted with increasing omega-3 fatty acid content. Panelists detected off-flavours and rancidity in enriched products. Higher lean yield, reduced belly firmness and fat hardness was noted when increased dietary flaxseed was given. Negative effects on palatability are noted when high fat products are consumed.