DIETARY VITAMIN-E - QUALITY AND STORAGE A STABILITY OF PORK AND POULTRY

Lipid oxidation is one of the primary processes of quality deteriorati on in meat and meat products. The changes in quality are manifested by adverse changes in flavour, colour, texture, and nutritive value and by the possible production of toxic compounds. Dietary supplementation of vitamin E above requirement levels has been found to be effective in reducing lipid oxidation in meat and meat products. This review foc uses on the deposition and antioxidative effects of muscle vitamin E a nd how supra-nutritional vitamin E supplementation influences lipid ox idation, colour, water-holding capacity and cholesterol oxidation in p ig and poultry meat. Furthermore, the interactions between muscle vita min E with processing, packaging and storage conditions are taken into consideration. (C) 1998 Elsevier Science Ltd. Ail rights reserved.