ShareVacuum-packaged precooked pork from hogs fed supplemental vitamin E: chemical, shelf-life and sensory properties.
Author(s) : CANNON J. E., MORGAN J. B., SCHMIDT G. R., DELMORE R. J., SOFOS J. N., SMITH G. C., WILLIAMS S. N.
Type of article: Article
Summary
Supplementation of vitamin E in a swine diet provided added protection against lipid oxidation and precooking pork under vacuum provided a palatable product with a shelf life of more or equal 56 days at 2 deg C.
Details
- Original title: Vacuum-packaged precooked pork from hogs fed supplemental vitamin E: chemical, shelf-life and sensory properties.
- Record ID : 1997-0938
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
- Publication date: 1995/11
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Vitamin E; Vacuum; Meat; Organoleptic property; Pork; Cooking; Storage life
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- Source: Ital. J. Food Sci. - vol. 57 - n. 6
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