Journal article

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage.

SA Coronado, GR Trout, FR Dunshea, NP Shah

Meat science | Published : 2002


Twelve (Large White x Landrace) gilts were randomly allotted in a 2x2 factorial design with the respective factor being dietary vitamin E (10 or 200 mg/kg feed) and dietary fishmeal (0 or 5%). Bacon was manufactured from the meat obtained from the animals after slaughter using wood smoke only or a combination of liquid and wood smoke. The oxidative stability of the bacon was examined over 16 weeks of frozen storage. Lipid oxidation in the product was measured by means of thiobarbituric acid reactive substances (TBARS) and fluorescence shift. Dietary fishmeal supplementation increased lipid oxidation in bacon, while dietary vitamin E supplementation reduced lipid oxidation in the product. Lip..

View full abstract

University of Melbourne Researchers