EFFECT OF LONGTERM FEEDING WITH CRANBERRY JUICE POWDER ON COLOR STABILITY OF BACON'

1
EFFECT OF LONG-TERM FEEDING WITH CRANBERRY JUICE
POWDER ON COLOR STABILITY OF BACON.
Rafael E. Larraín, Jess D. Reed, Mark P.
Richards Department of Animal Sciences,
University of Wisconsin-Madison.

• Materials and Methods
• Four pigs randomly assigned to each diet, 6
  months of treatment.
• Control group basal diet supplemented with 5.70
  fructose, 4.65 citric acid, 0.73 MgO and 0.23
  KCl
• Cranberry group basal diet with 15 cranberry
  powder.
• Muscle pH evaluated in longissimus muscle 48
  hours post-mortem.
• Bacon made from bellies of each pig, vacuum
  packaged, stored at 4?C in the dark for 10 days.
• Packages opened and stored under same conditions
  for 14 days.
• CIE a, b and L values, Hue angle and Chroma
  evaluated with Minolta Chromameter CR-300 on days
  1 to 9, 11, 13 and 15.

• Introduction
• Several antioxidants added to animal diets or to
  processed meat products are effective in delaying
  oxidation of meat pigments and color
  deterioration (Mitsumoto et al., 1993 Djenane et
  al., 2003).
• Cranberries are rich in phenolic compounds that
  inhibit oxidation of low-density lipoproteins
  (Porter et al., 2001) and lipids in washed cod
  muscle (unpublished data).
• Objectives compare stability of color
  parameters, during 14 days of refrigerated
  storage, between bacon made from pigs fed a 15
  cranberry diet and controls.

• Results
• pH of longissimus muscle was not different
  between diets (5.48 ? 0.11 and 5.44 ? 0.12 for
  control and cranberry diet, respectively).
• All color parameters were significantly affected
  by time (plt0.01)
• Significant interaction (plt0.05) between diets
  and time for all the parameters but L value
  (Table 1).

Table 1 Sources of variance and probability of
significant effects in each color parameter using
a Split-plot design.

• Conclusions
• Long-term feeding with cranberry juice powder
  alters the time-course changes of most color
  measurements in bacon, with the exception of
  lightness.
• Bacon from cranberry-fed animals showed a slower
  decrease in both a values and Chroma, and a
  slower increase in both Hue angle and b values.
• Results suggest that long-term feeding with diets
  that contains polyphenols, such as cranberry
  powder, may delay color deterioration in bacon
  under normal refrigeration conditions.

References Djenane, D., A. Sanchez-Escalante,
J.A. Beltran and P. Roncales, 2003. Meat Sci. 64
417-426. Mitsumoto, M., R.N. Arnold, D.M.
Schaefer and R.G. Cassens, 1993. J. Anim. Sci.
71 1812-1816. Porter, M.L., C.G. Krueger , D.A.
Wiebe , D.G. Cunningham and J.D. Reed, 2001. J.
Sci. Food Agric. 81 1306-1313.