The effect of dietary supplementation with alpha-tocopheryl acetate on thestability of low nitrite cured pork products

The objective of this study was to investigate the effect of reducing resid ual nitrite levels on the quality (oxidative and colour stability) of cured pork products manufactured from meat containing high and low levels of die tary alpha-tocopheryl acetate. Rigs were fed a basal (10 mg A-tocopheryl ac etate kg feed(-1)) or a supplemented (500 mg alpha-tocopheryl acetate kg fe ed)(-1) diet for 10 weeks prior to slaughter. M. semimembranosus from both supplemented and control feed groups were used in the manufacture of bacon and cooked ham products. High and low residual nitrite levels of 100 and 50 mg nitrite kg meat(-1) were used in meat processing. The influence of over wrap packaging of cooked ham and vacuum packaging of bacon stored (4 degree s C) in a display cabinet, under fluorescent light was evaluated via oxidat ive stability (TBARS) and colour (Hunter 'a' values) changes over time. Res ults show that dietary supplementation with alpha-tocopheryl acetate improv ed the oxidative stability of all low nitrite products. Dietary supplementa tion with alpha-tocopheryl acetate also produced Hunter 'a' colour values i n low-nitrite (50 mg nitrite kg meat(-1)) products similar to those obtaine d for basal meat containing high nitrite levels (100 mg nitrite kg meat(-1) ). (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.