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Effect of dietary Vitamin E on the stability of raw and cooked pork.
- Source :
-
Meat science [Meat Sci] 1990; Vol. 27 (2), pp. 99-108. - Publication Year :
- 1990
-
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.<br /> (Copyright © 1990. Published by Elsevier Ltd.)
Details
- Language :
- English
- ISSN :
- 0309-1740
- Volume :
- 27
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 22055223
- Full Text :
- https://doi.org/10.1016/0309-1740(90)90058-E