LIPID OXIDATION IN COOKED PORK AS AFFECTED BY VITAMIN-E, COOKING AND STORAGE-CONDITIONS

The individual and combined effects of muscle vitamin E level, cooking conditions (duration, temperature and rate) and packaging on lipid ox idation in refrigerated cooked pork were examined. Oxidative stability following cooking was higher in pork with a higher vitamin E level (P < 0.01), cooked at a lower cooking temperature (P < 0.01), cooked for a shorter time (P < 0.01), cooked at a faster cooking rate (P < 0.05) or stored in vacuum packs (P < 0.01), Significant two-way and three-w ay interactions were observed between the effects of muscle vitamin E level, cooking conditions and packaging on lipid oxidation, Adopting m ore than one of these approaches to minimize lipid oxidation was more effective than adopting a single approach.