In developed countries meat and meat products are especially important component of diet, so there is a need to improve their nutritional value. One of the ways to achieve this goal is adding ingredients such as canola oil, which has a favorable fatty acid composition, to forage of the animals. The aim of the study was to evaluate the influence of packaging (two types with modified atmosphere packaging - 70% of N₂ with 30% of CO₂ and 40% of N₂ with 60% of CO₂, vacuum packaging and control packaging) on components of colour of smoked pork ham produced from pigs fed with forage with the addition of canola oil as well as with conventional forage. Computer image analysis was used to assess the colour of muscle tissue, fat tissue and smoked surface of pork ham. It was found that both the packaging and forage influences the components of colour of the muscle tissue of pork ham, but there were no cumulative effects of these factors. The fat tissue showed a greater sensitivity to changes of components of colour, compared with muscle tissue that may be due to its susceptibility to oxidative changes taking place during storage, which can be prevented by using the vacuum packaging and modified atmosphere packaging. Application of appropriate packaging for pork meat products, customized to the type of product allows to improve their eating quality and may contribute to greater consumer acceptance.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.