Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops.

Research has been conducted on the effects of feed supplementation with vitamin E, oleic acid (sunflower oil) and copper on some quality characteristics of pork chops. The study was based on the measurement of pH 45' and 24 hr post mortem, proximate composition, colour both objective and sensory, colour stability after packing in oxygen permeable film and protective atmosphere, copper and iron contents, vitamin E content in fresh and cooked chops, peroxide and TBARS value in raw and cooked meat, total cholesterol, cholesterol oxides and aldehydes in cooked meat, sensory evaluation of the eating quality of cooked chops and iodine number of subcutaneous fat. Vitamin E content was significantly higher with oil and vitamin supplementation.

Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella.

An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen storage (1, 3 and 6 months). The streaky bacon was studied fresh and after scalding at 80 °C.

Comparative evaluation of some antioxidants in salame Milano and mortadella production.

Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05-0.1 and O.

Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data.

Research has been conducted on the relationship between sensory evaluation and objective measurement of pork colour. The study also investigated the relationship between the colour of fresh meat and the colour of matured hams. Sensory evaluation was carried out at 24 h post mortem on the freshly cut surfaces of green hams trimmed for Parma ham production.

Organochlorine pesticide residues in meat of various species.

The quantity of organochlorine pesticides present in pork, rabbit, chicken, turkey and horse meat was determined. Levels of residual pesticide were rather higher in the latter three species than in the former two. They were not closely related to fat content.