Vitamin E does not counteract the shortened shelf life of long-stored pork with increasing levels of intramuscular fat
Document Type
Article
Publication Date
11-2015
Journal Title
Animal Production Science
ISSN
Print: 1836-0939 eISSN: 1836-5787
Keywords
pork, pigs, swine, shelf-life
Disciplines
Meat Science | Other Animal Sciences
Abstract
The extended storage of red meat products increases lipid oxidation, particularly in high intramuscular fat (IMF) meat (Calnan et al. 2014). This decreases retail shelf life, an effect that is minimised in sheep by dietary supplementation with vitamin E (VE; Jose et al. 2008). However this has not been tested in long-stored (>14 d) Australian pork. The hypothesis examined herein was that supplementing finisher pigs with VE would enable extended storage of pork without an associated increase in spoilage during retail display.
Recommended Citation
Jose C. G., Kim J. C. (2015) Vitamin E does not counteract the shortened shelf life of long-stored pork with increasing levels of intramuscular fat. Animal Production Science 55, 1467-1467. https://doi.org/10.1071/ANv55n12Ab106
