Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and Bacon
- 1 April 1980
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 43 (4) , 265-267
- https://doi.org/10.4315/0362-028x-43.4.265
Abstract
Feeding supplemental Vitamin E to pigs before slaughter has a beneficial effect on the storage stability of pork during refrigerated and frozen storage, particularly if packaged in non-vacuum packages. The effects of Vitamin E supplementation on bacon are not as pronounced.This publication has 2 references indexed in Scilit:
- IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONSJournal of Food Science, 1978
- Supplementing Rations with Tocopherol and Ethoxyquin to Increase Oxidative Stability of MilkJournal of Dairy Science, 1967