Deposition of Tocopherol in Pork Tissue and Stability during Frozen Storage

Abstract

Chops from eight barrows and eight gilts raised on standard rations plus 0, 21.5, 43.0 or 64.5 gm./day of tocopherol supplement and 0 or 10 mg./day of an antibiotic feed supplement for 6 weeks prior to slaughter were frozen for 0, 3, 6, 9, 12, 15 and 18 months. Supplementing swine rations with tocopherol and/or an antibiotic feed supplement produced no adverse effects upon the carcass characteristics of the animals. Supplementing swine rations with tocopherol significantly increased the concentration of total tocopherols in the loin. The concentration of total tocopherols decreased significantly during frozen storage. The TBA values increased significantly during frozen storage. Judges' scores for all palatability factors showed a highly significant decrease on frozen storage, the first serious loss of quality appearing at the 9-month storage period. No significant differences in palatability due to antibiotic or amount of tocopherol supplement were found. Scores for desirability generally decreased before manifestly rancid flavors and/or odors became apparent. Increases in TBA values and losses in flavor and/or odor occurred while substantial amounts of vitamin E remained in the tissues.