Effect of dietary Vitamin E on the stability of raw and cooked pork |
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Authors: | Monahan F J Buckley D J Gray J I Morrissey P A Asghar A Hanrahan T J Lynch P B |
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Affiliation: | National Food Biotechnology Centre, University College, Cork, Republic of Ireland. |
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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. |
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