Vitamin E does not counteract the shortened shelf life of long-stored pork with increasing levels of intramuscular fat

摘要

The extended storage of red meat products increases lipid oxidation, particularly in high intramuscular fat (IMF) meat (Calnan et al. 2014). This decreases retail shelf life, an effect that is minimised in sheep by dietary supplementation with vitaminE (VE; Jose et al. 2008). However this has not been tested in long-stored (> 14 d) Australian pork. The hypothesis examined herein was that supplementing finisher pigs with VE would enable extended storage of pork without an associated increase in spoilage during retail display.