Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

Colour stability (Hunter 'a' values) and lipid oxidation (TBARS (thiobarbit uric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2-day intervals for 10 days. Ham produ cts were manufactured from alpha -tocopheryl acetate supplemented and contr ol M. gluteobiceps Which were halved and cured with either 25 or 100 mg nit rite (kg meat)(-1). Vitamin E supplementation had a beneficial effect on re duced nitrite hams in terms of colour and oxidative stability.