Wild rice was cooked to two targeted levels of hydration (1:2, 1:4), each added at 0 (control), 15 and 30% to low‐, intermediate‐, and high‐fat pork trimmings (20, 35 and 50% fat). Percentages of fat and protein decreased and carbohydrate and moisture increased, as level of hydrated wild rice increased. Thiobarbituric acid reactive substances (TBARS) were significantly lower during frozen (0, 3, 6 months) storage (p<0.01) in wild rice treatments. Sensory scores for rancidity, toughness and cohesiveness were lower if wild rice was added. Phytate was confirmed as one of the key antioxidants in wild rice.
Summary
Paired chuck, rib, round and flank cuts were taken from carcasses of 12 Angus steers (454 kg live weight). Fatty acid composition of subcutaneous, seam (intermuscular), total intramuscular, intramuscular phospholipid and intramuscular neutral lipid fractions was determined on the raw and cooked (70°C) meat. On the basis of the fatty acids analysed (C14, C14:,1. C15, C16, C16:1, C17, C18, C18:1, C18:2, C18:3, C20:4) no significant differences were found between the lipids of the raw and cooked meat. In addition, the drip resulting from the cooked meat was not significantly different in its fatty acid composition from the seam, total intramuscular, or intramuscular neutral fractions.
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