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.
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