The effect of the copper intake on the flavor and storage life of meat products Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/5712m9930

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  • The susceptibility of milk to copper-induced or accelerated off-flavors is well known. Other animal products, including meats have not been so extensively studied. In this study different species of animals (pigs, calves, lambs and rabbits) were fed on normal rations with and without supplements of copper sulfate. During the course of these experiments the several species of animals were periodically weighed and bled. They were again bled at slaughtering time. Blood, liver and other tissues were analysed for copper content. Appropriate meat cuts from the several species were subjected to taste panels. On the basis of these tests it was not demonstrated that the levels of copper supplements used in these experiments produced any significant effect on meat flavors.
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