Colour stability and vitamin E content of fresh and processed pork

The e ect of increasing muscular content of vitamin E on colour intensity and stability of pork (both fresh and processed) was studied by feeding manipulation. Fresh pork was represented by loin chops and processed pork was represented by a dry cured fermented sausage (salame Milano) and raw cured ham (Parma ham). Dietary vitamin E was increased by feeding the animals with sun¯ower oil and -tocopheryl acetate at 100 and 200 ppm. Chops were packed in oxygen-permeable ®lm and in a protective atmosphere (80% O2 and 20% CO2) whereas salame Milano and Parma ham were packed under vacuum and in a protective atmosphere (85% N2 and 15% CO2). No di erences in colour intensity or type were observed in relation to vitamin E content. Colour stability tests suggested, on the other hand, that higher vitamin E contents could be associated with slower myoglobin oxi- dation rates in fresh chops packed in a protective atmosphere. No e ect of vitamin E on colour stability was observed in salame, probably because of the soft fat induced by sun¯ower oil. Signi®cant di erences among dietary groups were also not observed in Parma ham.