Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet

Twelve percent high-oleic acid sunflower oil (HOSO) was included in a swine diet to increase the ratio of monounsaturated fatty acids to saturated fatty acids in pork chops and ground pork patties. Aerobic plate counts (APCs) of pork chops prepared from animals on control and HOSO diets did not differ (P >0·05) and no specific pattern of differences in the microflora of pork chops or ground pork patties could be attributed to diet. However, after 4 days of refrigerated storage, APCs of ground pork patties from animals fed the HOSO diet were lower (P<0·05) than those of comparable patties prepared from animals fed the control diet.