EFFECT OF DIETARY SUPPLEMENTATION WITH ALPHA-TOCOPHERYL ACETATE ON THE STABILITY OF REFORMED AND RESTRUCTURED LOW NITRITE CURED TURKEY PRODUCTS

The objective of this study was to investigate the effects of sodium ( Na) nitrite reduction on the oxidative and colour stability of reforme d and restructured cured cooked turkey products manufactured from meat containing high and low levels of dietary alpha-tocopheryl acetate. T urkeys were randomly assigned to either a control group, fed a basal a lpha-tocopheryl acetate diet (20 mg/kg feed), or a treatment group fed a supplemented alpha-tocopheryl acetate diet (600 mg/kg feed). Diets were fed ad libitum from day 1 until slaughter on day 147. Breast meat from control and treatment groups was used to manufacture cured refor med cooked turkey ham and cured restructured cooked turkey patties. Re sidual levels of 60 and 120mg Na nitrite/kg of meat were used. Turkey products were packaged in either overwrap or vacuum packaging and stor ed under refrigerated (4 degrees C) illuminated display for 10 days. R esults showed that dietary supplementation with alpha-tocopheryl signi ficantly (p < 0.05) improved the oxidative and colour stability of all low nitrite products produced when compared to non-supplemented contr ols. (C) 1998 Elsevier Science Ltd. All rights reserved