Improving vitamin D content in pork meat by UVB biofortification

Neill, H.R.; Gill, Chris; Mcdonald, Emma J; McMurray, R.; McRoberts, W. Colin; Loy, R.; White, Alexandra J.; Little, R.; Muns, R.; Rosbotham, Erika; O'Neill, U.; Smyth, S.; Pourshahidi, L.K.

doi:10.1016/j.meatsci.2023.109115

Cited by 8 publications

(2 citation statements)

References 34 publications

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“…Vitamin D concentrations may vary between pork products owing to differences in animal husbandry practices (e.g., indoor vs outdoor housing/feed composition), processing techniques (e.g., fat trimming) and/or analytical factors (e.g., range of samples analysed/ method of quantification) (5) . Data within the current analysis may inform future new product development (e.g., products targeted for biofortification or another reformulation).…”

Section: John Thompsons and Sons Belfast Ukmentioning

confidence: 99%

Quantification of vitamin D3 and 25(OH)D3 in commercial pork products by LC- MS/M

Taylor,

Rosbotham,

Gill

et al. 2023

Proc. Nutr. Soc.

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Section: John Thompsons and Sons Belfast Ukmentioning

confidence: 99%

Quantification of vitamin D3 and 25(OH)D3 in commercial pork products by LC- MS/M

Taylor,

Rosbotham,

Gill

et al. 2023

Proc. Nutr. Soc.

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“…33% each) or control (0%). Vitamin D3and 25(OH)D3 (μg/kg), were analysed in cooked offal and sausage samples by LC-MS/MS (4) . Vitamin D activity was calculated as: [vitamin D3 + (25(OH)D3 x 5)] (5) .…”

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confidence: 99%

Vitamin D-enrichment of sausages by pork offal: is it acceptable to consumers?

Rosbotham,

Gill,

McDonald

et al. 2023

Proc. Nutr. Soc.

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Offal contains an increased vitamin D concentration compared to lean meat (1) and therefore, as an ingredient, may be an innovative strategy to enrich the vitamin D content of meat products to help address hypovitaminosis D reported globally (2) . However, it is essential that changes in sensory characteristics are minimised to ensure consumer acceptability (3) . This study aimed to 1) investigate vitamin D-enrichment of various pork offal concentrations (0-40%) on the vitamin D content of pork sausages, and; 2) to determine sensory acceptability and consumer perceptions of vitamin D-enriched pork sausages compared to control.Sausages were vitamin D-enriched with various concentrations (5%, 10%, 20%, 30% and 40%) of pork offal (heart, liver and kidney; approx. 33% each) or control (0%). Vitamin D3and 25(OH)D3 (μg/kg), were analysed in cooked offal and sausage samples by LC-MS/MS (4) . Vitamin D activity was calculated as: [vitamin D3 + (25(OH)D3 x 5)] (5) . Sausages were developed from sausage meat, seasoning blend, rusk, water and casing, and frozen prior to sensory evaluation. Consenting adults (n = 50) aged 18-65 years were recruited. Sausages were oven roasted (180°C) until an internal temperature of >75°C was reached. Participants were presented with a trio of sausages (n = 1 vitamin D-enriched; n = 2 control) each randomized by a three-digit code, in an ascending series threshold test, based on the 3-AFC method (6) . Detection and recognition values were determined by best estimate threshold, calculated by geometric mean of the highest offal concentration missed and the next highest offal concentration (%) (7) . Where participants recognised the sample that was different, they were asked to qualitatively describe the difference. Qualitative results were coded, categorised into themes and presented as frequency of participants (%) for each of the offal sausages (5-40%).Theoretical vitamin D-enrichment of sausages resulted in a significant increase in mean ± SD vitamin D activity at 20% (17.0 ± 0.7 μg/kg), 30% (19.0 ± 1.0 μg/kg) and 40% (20.9 ± 1.4 μg/kg) offal compared to control (13.2 ± 0.3 μg/kg); P < 0.05. Sensory evaluation revealed that 40% of participants detected the vitamin D-enriched sausage (5% offal) and 23% of participants recognised the vitamin D-enriched sausage (5% and 7.1% offal). Eight themes were identified from the qualitative responses (seasoned, stronger flavour, harder texture, disliked taste, unidentified, meaty flavour, softer texture and liked taste). Participants reporting disliked taste (22%) and stronger flavour (22%) were greater at 20% compared to 5% offal concentration (4% and 12% respectively).In conclusion, theoretical vitamin D-enrichment (20-40% pork offal) significantly increased vitamin D activity in cooked sausages. Preliminary sensory analysis indicates that consumers are aware of the difference with 5-7.1% offal concentration incorporated and may report the product as unacceptable. Further sensory evaluation, ideally with qualitative research, is required to confirm th...

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