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Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops.

Author(s) : MONAHAN F. J., ASHGAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.

Type of article: Article

Summary

Lipid oxidation and the red colour of meat are influenced by orally administrated alpha-tocopherol acétate. The rate oxidation of the corn oil in the rations has no effect on the TBA index. Lipid oxidation and colour change during cold storage are higher in the previously frozen meat. From these results, it is demonstrated that myoglobin oxidation occurs before the lipid oxidation in the meat stored at 4 deg C.

Details

  • Original title: Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops.
  • Record ID : 1995-0311
  • Languages: English
  • Source: Meat Sci. - vol. 37 - n. 2
  • Publication date: 1994

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