Effect of the Dietary Supplementation with Vitamin E on Colour Stability and Lipid Oxidation in Packaged, Minced Pork

摘要

The effect of supplementation of vitamin E (200 IU kg~-1 feed) in the diet of pigs on colour stability and lipid oxidation in minced pork was studied. Control and enriched diets were provided for the last 12 weeks before slaughter. Half of the samples of minced shoulder meat from control and supplemented pigs were packaged on trays with oxygen-permeable overwraps and half in modified atmosphere packs (initial gas mixture: O_/CO_2/N_2 = 66/ 27/7). Meats were stored for 10 days at 7 deg. C in an illuminated retail display cabinet.