The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products

The objective of this study was to investigate the effect of reducing residual nitrite levels on the quality (oxidative and colour stability) of cured pork products manufactured from meat containing high and low levels of dietary α-tocopheryl acetate. Pigs were fed a basal (10 mg A-tocopheryl acetate kg feed^-1) or a supplemented (500 mg α-tocopheryl acetate kg feed^-1) diet for 10 weeks prior to slaughter. M. semimembranosus from both supplemented and control feed groups were used in the manufacture of bacon and cooked ham products. High and low residual nitrite levels of 100 and 50 mg nitrite kg meat^-1 were used in meat processing. The influence of overwrap packaging of cooked ham and vacuum packaging of bacon stored (4°C) in a display cabinet, under fluorescent light was evaluated via oxidative stability (TBARS) and colour (Hunter 'a' values) changes over time. Results show that dietary supplementation with α-tocopheryl acetate improved the oxidative stability of all low nitrite products. Dietary supplementation with α-tocopheryl acetate also produced Hunter 'a' colour values in low-nitrite (50 mg nitrite kg meat^-1) products similar to those obtained for basal meat containing high nitrite levels (100 mg nitrite kg meat^-1).