Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: Effects on the colour and oxidative stability of cooked hams

Meat Science

Volumn 55, Issue 4, 2000, Pages 475-482

  Dineen, N M ^a   Kerry, J P ^a   Lynch, P B ^b   Buckley, D J ^a   Morrissey, P A ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034393575     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00008-5     Document Type: Article

References (28)

1. Brocks L., Hulsegge B., Merkus G. Histochemical characteristics in relation to meat quality properties in the longissimus lumborum of fast and lean growing lines of large white pigs. Meat Science. 50:1998;411-420.
2. Buckley D.J., Morrissey P.A., Gray J.I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science. 73:1995;3122-3130.
3. Bunin G.R., Kuijten R.R., Boesel C.P., Buckley J.D., Meadows A.T. Maternal diet and risk of astrocytic glioma in children: a report from the Childrens Cancer Group (United States and Canada). Cancer Causes Control. 5:1994;177-187.
4. Cassens R.G. Use of sodium nitrite in cured meats today. Food Technology. 49:1995;72-79.
5. Cassens R.G. Residual nitrite in cured meat. Food Technology. 51:1997;53-55.
6. Claus J.R., Colby J.W., Flick G.J. Processed meats/poultry/seafood. Klinsman D.M., Kotula A.W., Breidenstein B.C. Muscle Foods. 1994;98-115 Chapman and Hall, London.
7. Deumier F., Zakhia N., Collignan A. Formulation of a cured meat product by the dewatering-impregnation soaking process: mass transfer study and assessment of product quality. Meat Science. 44:1996;293-306.
8. Faustman C., Cassens R.G., Schaefer D.M., Buege D.R., Williams S.N., Scheller K.K. Vitamin E supplementation of Holstein steer diets improves sirloin steak colour. Journal of Food Science. 54:1989;858-862.
9. Follett M.J., Ratcliff P.W. Determination of nitrite and nitrate in meat products. Journal of the Science of Food and Agriculture. 14:1963;138-144.
10. Froehlich D.A., Gullet E.A., Usborne W.R. Effect of nitrite and salt on the colour, flavour and overall acceptability of ham. Journal of Food Science. 48:1983;152-154.
11. Freybler L.A., Gray J.I., Asghar A., Booren A.M., Pearson A.M., Buckley D.J. Nitrite stabilisation of lipids in cured pork. Meat Science. 33:1993;85-96.
12. Houben J.H., Gerris C.V.M. Effect of the dietary supplementation with vitamin E on colour stability of packaged, sliced pasteurised ham. Meat Science. 50:1998;421-428.
13. Houben J.H., Eikelenboom G., Hoving-Bolink A.K. Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork. Meat Science. 48:1998;265-273.
14. Ke P.J., Ackman R.G., Linke B.H., Nash D.M. Differential lipid oxidation in various parts of frozen mackerel. Journal of Food Technology. 12:1977;37-47.
15. Kerry, J.F. (1997). Apparatus for processing meat. Patent Appl. No. 5970258.
16. Lauridsen C., Buckley D.J., Morrissey P.A. Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Science. 46:1997;9-22.
17. Morrissey P.A., Buckley D.J., Sheehy P.J.A., Monahan F.J. Vitamin E and meat quality. Proceedings of the Nutrition Society. 53:1994;289-295.
18. O'Sullivan M.G., Kerry J.P., Buckley D.J., Lynch P.B., Morrissey P.A. The effect of dietary vitamin E supplementation on quality aspects of porcine muscles. Irish Journal of Agriculture and Food Research. 37:1998;227-235.
19. Pfalzgraf A., Frigg M., Steinhart H. α-Tocopherol contents and lipid oxidation in pork muscle and adipose tissue during frozen storage. Journal of Agriculture and Food Chemistry. 43:1995;1339-1342.
20. Renerre M., Labas R. Biochemical factors influencing metmyoglobin formation in beef muscle. Meat Science. 19:1987;151-156.
21. Sarasua S., Savitz D.A. Cured and broiled meat consumption in relation to childhood cancer: Denver, Colorado (United States). Cancer Causes Control. 5:1994;141-148.
22. Sheehy P.J.A., Morrissey P.A., Flynn A. Consumption of thermally oxidised sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation. British Journal of Nutrition. 71:1994;53-65.
23. Sherbeck J.A., Wulf D.M., Morgan J.B., Tatum J.D., Smith G.C., Williams S.N. Dietary supplementation of vitamin E to feedlot cattle affects retail display properties. Journal of Food Science. 60:1995;250-252.
24. Tarladgis B.G., Watts B.M., Younathan M.J., Dugan L.R. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of American Oil Chemists Society. 37:1960;44-48.
25. Tichivangana J.Z., Morrissey P.A., Buckley D.J. Acceptability of nitrite-free bacon. Irish Journal of Food Science and Technology. 8:1984;99-104.
26. Varnam A.H., Sutherland J.P. Meat and meat products-technology, chemistry and microbiology. 1st ed. 1995;Chapman and Hall, London.
27. Walsh M.M., Kerry J.F., Buckley D.J., Arendt E.K. Effect of dietary supplementation with α-tocopheryl acetate on the stability of reformed and restructured low nitrite cured turkey products. Meat Science. 50:1998;191-201.
28. Walsh M.M., Kerry J.F., Buckley D.J., Morrissey P.A., Lynch P.B., Arendt E.K. The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products. Food Research International. 31:1998;59-63.