Vacuum-Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties
Copyright © 1995 Blackwell Publishing. The definitive version is available at http://dx.doi.org/10.1111/j.1365-2621.1995.tb04550.x.
NOTE: At the time of publication, the author Robert J. Delmore was not yet affiliated with Cal Poly.
Precooked longissimus chops and semimembranosus/adductor roasts from pigs (n = 30) given no supplemental vitamin E (CON) or supplemented with 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60°C and stored at 2°C for 0, 7, 14, 28, or 56 days. Lipid oxidation was lower in VITE chops and roasts than in CON chops and roasts. Off-flavor intensity scores were more acceptable and storage/ cooking losses were lower for VITE roasts than for CON roasts. Supplementation of vitamin E in a swine diet provided added protection against lipid oxidation and precooking pork under vacuum provided a palatable product with a shelf-life of 56 days.
J. E. Cannon, J. B. Morgan, G. R. Schmidt, R. J. Delmore, J. N. Sofos, G. C. Smith, and S. N. Williams. "Vacuum-Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties" Journal of Food Science 60.6 (1995): 1179-1182.
Available at: http://works.bepress.com/rdelmore/1