Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and Bacon-Reference-Cited by-同舟云学术

Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and Bacon

Published:1980-04-01 Issue:4 Volume:43 Page:265-267
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

BUCKLEY J.¹,CONNOLLY F.¹

Affiliation:

1. Department of Dairy and Food Technology, University College, Cork, Ireland and Department of Dairy Chemistry, Moorepark Research Centre, An Foras Taluntais, Fermoy, County Cork, Ireland

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.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/43/4/265/1649685/0362-028x-43_4_265.pdf

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