Effect of dietary α-tocopherol acetate supplementation and gelatine dip on the oxidative and colour stability of bacon and pepperoni during frozen storage

Park bellies were obtained from pigs fed diets containing 30 or 1 000 mg alpha-tocopheryl acetate/kg diet. Pepperoni and bacon were manufactured from this meat. Prior to frozen (-18 degrees C) storage of pepperoni slices or cooked bacon pieces, samples were dipped either in a 5 % gelatine solution or water (control). The oxidative stability (TBARS) and colour stability (Hunter-a*-value) of the frozen meats was monitored over a six month period. alpha-Tocopheryl acetate supplementation had a significant (p < 0.05) beneficial effect on both oxidative and colour stability in both types of meat. Similarly, gelatine dipping also resulted in significant (p < 0.05) improvements in oxidative and colour stability. Dietary supplementation with Vitamin E and gelatine dipping represent simple and inexpensive interventions to enhance the quality and storage stability of frozen meat pieces.