Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging.

LANARI M.C. SCHAEFER D. M., SCHELLER K.K.

MEAT SCIENCE

Año: 1995 p. 237 - 250

0309-1740

The effects of modified atmosphere (80% O-2: 20% CO2) and illumination on the discoloration rate of pork bone (lumbar vertebrae) and muscle (longissimus lumborum), and on muscle lipid stability were studied in vitamin E-supplemented and unsupplemented pigs. Bone-in pork chops were placed in 80% O-2: 20% CO2 at 0 degrees C and stored for 5 days in the dark. The chops were then displayed under (a) fluorescent light in air or modified atmosphere or (b) in air with or without illumination. Lipid oxidation was increased by the modified atmosphere packaging but this detrimental effect was offset by vitamin E supplementation. Higher supplementation levels (198 and 207 mg/kg) improved bone color stability regardless of the packaging atmosphere or the lighting conditions. Although vitamin E supplementation improved muscle color stability during display in air or modified atmosphere, the benefit of supplementation on muscle color was detectable only for illuminated storage.