title: Effect of dietary Vitamin E on the stability of raw and cooked pork.
abstract: Experiments were designed to investigate the effects of dietary α-tocopherol supplementation for 2 weeks prior to slaughter on plasma and muscle α-tocopherol levels and on the oxidative stability of raw and cooked pig muscle during refrigerated storage at 4°C. Plasma and muscle α-tocopherol levels of the pigs on the α-tocopherol supplemented diet (200 mg α-tocopherol acetate/kg feed) were ∼2·5-fold higher than those of the pigs on the control diet (30 mg α-tocopherol acetate/kg feed). Dietary supplementation with α-tocopherol significantly (p < 0·01) improved the oxidative stability of both raw and cooked muscle after storage at 4°C for up to 8 days. α-Tocopherol stabilized the membrane-bound lipids against metmyoglobin/H(2)O(2)-initiated oxidation and also significantly (p < 0·05) improved the oxidative stability of rendered fat.
authors: National Food Biotechnology Centre, University College, Cork, Republic of Ireland.
authors: F J
authors: FJ
authors: Monahan
authors: D J
authors: DJ
authors: Buckley
authors: J I
authors: JI
authors: Gray
authors: P A
authors: PA
authors: Morrissey
authors: A
authors: A
authors: Asghar
authors: T J
authors: TJ
authors: Hanrahan
authors: P B
authors: PB
authors: Lynch