ABSTRACTFifteen crossbred feeder pigs were fed to market weight on corn‐soy rations containing either 62, 131, or 209 ppm iron. After slaughter, pork was ground, cooked, and stored at 4°C for 12 days. Heavily fortifying swine rations with iron (≥200 ppm) increased nonheme iron (NHI) and thiobarbituric acid reactive substances (TBARS) in cooked, stored ground pork (GP) but did not increase warmed‐over aroma (WOA) (p>0.05). NHI, TBARS, and WOA increased during storage. TBARS strongly correlated with WOA during storage (r=0.903) and with NHI (r=
展开▼