VACUUM-PACKAGED PRECOOKED PORK FROM HOGS FED SUPPLEMENTAL VITAMIN-E -CHEMICAL, SHELF-LIFE AND SENSORY PROPERTIES

Precooked longissimus chops and semimembranosus/adductor roasts from p igs (n = 30) given no supplemental vitamin E (CON) or supplemented wit h 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60 degrees C and stored at 2 degrees C for 0, 7, 14, 28, or 56 days. L ipid oxidation was lower in VITE chops and roasts than in CON chops an d roasts. Off-flavor intensity scores were more acceptable and storage /cooking losses were lower for VITE roasts than for CON roasts. Supple mentation of vitamin E in a swine diet provided added protection again st lipid oxidation and precooking pork under vacuum provided a palatab le product with a shelf-life of greater than or equal to 56 days.