When selecting meat and meat products, the criteria buyers typically look for are color, flavor and texture. As the most immediate sign of quality, the visual aspect is usually the first parameter evaluated by consumers.

The origin of meat quality deterioration may come from different factors including genetics, as well as improper practices in either pre-slaughtering or in post-slaughtering handling, storage or cooking. However, lipid oxidation is probably the most important factor impacting the above mentioned parameters. Vitamin E can play an important role in reducing meat deterioration and color changes by reducing the negative effects of oxidation.

This whitepaper discusses the unique antioxidant role of vitamin E and how this supports the stability of meat, with a review of key studies looking at the vitamin’s mode of action, supplementation requirements and efficacy.