Oxidative stability and quality of stored pork from pigs receiving magnesium supplementation through drinking water
North Carolina State University Pork Quality Research from 2003. Thirty-two pigs were individually penned, provided 2.7 kg of feed (0.12% Mg) daily, and allowed free access to water containing 900 mg of Mg/L of drinking water for 0, 2, 4, or 6 d prior to harvest. Loin and ham chops were displayed for 8 d or vacuum packed for 25 or 50 d at 4 C. Magnesium supplementation through drinking water for 2 d prior to harvest decreased the extent of oxidation of the loin during 4 d of display storage and decreased lightness after 25 d of vacuum-packed storage. Furthermore, oxidation of the loin and ham increased as duration of Mg supplementation increased. Therefore, Mg supplementation through drinking water for 2 d prior to harvest was considered the most beneficial and efficient time period to improve pork quality.