Protecting and enhancing meat quality with vitamin E

Meat quality deterioration can occur due to a number of factors, including genetics, improper practices in handling, storage and cooking. However, lipid oxidation is probably the most substantive factor impacting commerciallycrucial parameters such as colour, flavour and texture. The important role vitamin E can play in reducing meat deterioration and colour changes by combating the negative effects of oxidation is explained by GILBERTO LITTA.

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