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 manipulation. 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 with 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 and 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 stability tests suggested, on the other hand, that higher vitamin E contents could be associated with slower myoglobin oxidation rates in fresh chops packed in a protective atmosphere. No effect of vitamin E on colour stability was observed in salame, probably because of the soft fat induced by sunflower oil. Significant differences among dietary groups were also not observed in Parma ham. (C) 1999 Elsevier Science Ltd. All rights reserved.