Abstract

Public concern about chemically synthesized antioxidants has stimulated research on natural antioxidants, such as dietary flavonoids, to prevent oxidative deterioration in muscle foods. We hypothesized that feeding cranberry juice powder, a rich source of flavonoids to pigs, would increase the oxidative stability of pork products. The cranberry diet altered the time-course changes of color measurements in bacon but not in loin chops. Bacon from cranberry-fed animals showed a slower decrease in both a* values and chroma, and a slower increase in hue angle. Lipid peroxides but not thiobarbituric acid-reactive substances were significantly higher in frozen patties from the cranberry-fed pigs. The existence of apparently opposite effects and possible mechanisms of action of a cranberry diet on oxidative stability of frozen patties and bacon are discussed. Long-term feeding with cranberry juice powder altered the time-course changes of color and lipid oxidation in pork products. However, anti- and pro-oxidant effects were observed depending on the product evaluated (bacon or patties). Long-term feeding of pigs with flavonoid-rich diets may potentially reduce oxidation in pork products made from supplemented animals but further studies are needed to understand muscle × processing interactions. © 2008, Blackwell Publishing.