Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork

Abstract

The effect of supplementation of vitamin E (200 W kg −1 feed) in the diet of pigs on colour stability and lipid oxidation in minced pork was studied. Control and enriched diets were provided for the last 12 weeks before slaughter. Half of the samples of minced shoulder meat from control and supplemented pigs were packaged on trays with oxygen-permeable overwraps and half in modified atmosphere packs (initial gas mixture: O 2/CO 2/N 2 = 66/ 27/7). Meats were stored for 10 days at 7 °C in an illuminated retail display cabinet. The meat from vitamin E-supplemented pigs was more resistant to lipid oxidation than was the control meat. Gas packaging appeared to increase lipid oxidation in control meat, whereas lipid oxidation was stable in meat from vitamin E-supplemented pigs. Colour stability for gaspacked meat was comparable for both dietary groups. However, oxygen-permeable overwraps had a negative effect on colour stability in vitamin E-enriched meat. The reason for this is not known. The shelf-life of enriched and control meat was similar. Thus supplementation of pig feeds with vitamin E is recommended if an improved stability against lipid oxidation of (minced) pork is required.