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Vacuum‐Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf‐Life and Sensory Properties
Author(s) -
CAN J.E.,
MORGAN J.B.,
SCHMIDT G.R.,
DELMORE R.J.,
SOFOS J.N.,
SMITH G.C.,
WILLIAMS S.N.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04550.x
Subject(s) - food science , shelf life , sensory system , vitamin e , vitamin , chemistry , biology , antioxidant , biochemistry , neuroscience
Precooked longissimus chops and semimembranosus/adductor roasts from pigs (n = 30) given no supplemental vitamin E (CON) or supplemented with 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60°C and stored at 2°C for 0, 7, 14, 28, or 56 days. Lipid oxidation was lower in VITE chops and roasts than in CON chops and roasts. Off‐flavor intensity scores were more acceptable and storage/ cooking losses were lower for VITE roasts than for CON roasts. 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 56 days.