Colour stability and vitamin E content of fresh and processed pork

The effect 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 sunflower oil and α-tocopheryl acetate at 100 and 200 ppm. Chops were packed in oxygen-permeable film 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 differences 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 oxidation rates in fresh chops packed in a protective atmosphere. No effect of vitamin E on colour stability was observed in salame, probably because of the soft fat induced by sunflower oil. Significant differences among dietary groups were also not observed in Parma ham.