ALPHA-TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF GROUND PORK DURING RETAIL DISPLAY

To assess the effects of alpha-tocopherol addition on lipid and pigmen t oxidation of ground pork, 10, 100 or 1000 ppm was added directly to ground pork in a food grade carrier (2% Medium Chain Triglyceride Oil) then pork was overwrapped with polyvinyl-chloride plm and displayed a t 4C for three days. Addition of alpha-tocopherol to ground pork had l imited effects on color and sensory characteristics. Display time and light present during display had detrimental effects on a value, tota l color, red color contributed by oxymyoglobin, percent of myoglobin, metmyoglobin and oxymyoglobin, visual red and grey colors.