| Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops. | |
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MedLine Citation:
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PMID: 22059495 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The effect of oxidized corn oil and vitamin E (α-tocopheryl acetate) in pig diets on the oxidative stability of muscle lipids and on the surface colour characteristics of fresh and previously frozen pork chops in refrigerated storage was investigated. Lipid oxidation (TBARS values) and surface redness (Hunter 'a' values) were significantly influenced (P < 0·01) by dietary α-tocopheryl acetate levels but not by degree of oxidation of dietary corn oil. Lipid oxidation and colour deterioration during refrigerated storage were greater in previously frozen chops compared to fresh chops. TBARS values were lower and Hunter 'a' values higher in pork chops from pigs fed 100 and 200 mg α-tocopheryl acetate/kg diet compared to pigs fed 10 mg/kg diet after 2, 4, 6 and 8 days of refrigerated storage. Hunter 'a' values were significantly correlated (P < 0·01) with the logarithm of TBARS values. The results suggest that oxidation of myoglobin precedes oxidation of muscle lipids in pork chops stored at 4°C. |
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Authors:
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F J Monahan; A Asghar; J I Gray; D J Buckley; P A Morrissey |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 37 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 1994 |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 205-15 Citation Subset: - |
Copyright Information:
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Copyright © 1994. Published by Elsevier Ltd. |
Affiliation:
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Department of Food Technology, University College, Cork, Republic of Ireland. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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