LIPID OXIDATION AND WARMED-OVER AROMA IN COOKED GROUND PORK FROM SWINE FED INCREASING LEVELS OF IRON

Fifteen crossbred feeder pigs were fed to market weight on corn-soy ra tions containing either 62, 131, or 209 ppm iron. After slaughter, por k was ground, cooked, and stored at 4 degrees C for 12 days. Heavily f ortifying swine rations with iron (greater than or equal to 200 ppm) i ncreased nonheme iron (NHI) and thiobarbituric acid reactive substance s (TBARS) in cooked, stored ground pork (GP) but did not increase warm ed-over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during sto rage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=0.901).