Abstract
Colour stability (Hunter ‘a’ values) and lipid oxidation (TBARS (thiobarbituric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2‐day intervals for 10 days. Ham products were manufactured from α‐tocopheryl acetate supplemented and control M. gluteobiceps which were halved and cured with either 25 or 100 mg nitrite (kg meat)–1. Vitamin E supplementation had a beneficial effect on reduced nitrite hams in terms of colour and oxidative stability.
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