Publications by authors named "Jennifer Lynn Aalhus"

2 Publications

  • Page 1 of 1

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products.

Appl Spectrosc 2017 Jul 23;71(7):1403-1426. Epub 2017 May 23.

1 Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, AB, Canada.

Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.
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July 2017

Production of docosahexaenoic acid (DHA) enriched bacon.

J Agric Food Chem 2010 Jan;58(1):465-72

Lacombe Research Center, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1.

North American consumers interested in improving their health through diet perceive red meat as a source of too much saturated and unhealthy fat in the diet. The purpose of this trial was to produce bacon enriched with the long-chain omega-3 fatty acid, docosahexaenoic acid (DHA). In this 25 day study, pigs were fed a standard finisher diet of canola, pea, corn, and barley, mixed with DHA, added in the form of alga biomass. Bacon content of DHA was increased to 97 mg/100 g when 1 g of DHA was added to a kilogram of feed. The pigs fed the highest diet level of alga biomass, containing 0.29% DHA, produced bacon with approximately 3.4 mg of DHA/g and 1.2% of the fat as omega-3 fatty acids. Feed to gain was significantly improved, and carcass quality was unaffected. However, problems of off-odors and off-flavors were reported in the bacon from the taste panel survey. Polyunsaturated fat and potential unsaturated fat oxidation as indicated by malonaldehyde levels were significantly higher in the pigs fed the higher concentrations of DHA.
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January 2010