Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality

The effects of dietary tocopherol and oxidized oil on the oxidative stability of membranal lipids in pig muscles and on the oxidative stability of pork products during refrigerated and frozen storage were evaluated. Membrane‐bound α‐tocopherol stabilized the membranal lipids and reduced the extent of lipid oxidation occurring in pork patties and pork chops during storage. Oxidized dietary oil had an adverse effect on the stability of both the membranal lipids and pork products. The addition of salt to the pork patties accelerated the oxidative process when the patties were stored under fluorescent light and in the dark.