Colour stability and vitamin E content of fresh and processed pork

The effect of increasing muscular content of vitamin E on colour intensity and stability of pork (both fresh and processed) was studied by feeding man ipulation. Fresh pork was represented by loin chops and processed pork was represented by a dry cured fermented sausage (salame Milano) and raw cured ham (Parma ham). Dietary vitamin E was increased by feeding the animals wit h sunflower oil and alpha-tocopheryl acetate at 100 and 200 ppm. Chops were packed in oxygen-permeable film and in a protective atmosphere (80% O-2 an d 20% CO2) whereas salame Milano and Parma ham were packed under vacuum and in a protective atmosphere (85% N-2 and 15% CO2). No differences in colour intensity or type were observed in relation to vitamin E content. Colour s tability tests suggested, on the other hand, that higher vitamin E contents could be associated with slower myoglobin oxidation rates in fresh chops p acked in a protective atmosphere. No effect of vitamin E on colour stabilit y was observed in salame, probably because of the soft fat induced by sunfl ower oil. Significant differences among dietary groups were also not observ ed in Parma ham. (C) 1999 Elsevier Science Ltd. All rights reserved.