The Effect of Organic and Inorganic Selenium on Smoked Pork Chop Color

University of Nebraska 2007 Swine Report. Selenium fed to growing-fi nishing pigs had no signifi cant effect on cured meat color in either the organic or in- organic form regardless of amount of selenium. The data clearly confi rm the value of vacuum packaging on color pro- tection for 21 days of refrigerated storage compared to oxygen permeable over- wrap packaging technology. Changes in the Longissimus dorsi were found based on location within the muscle and the Psoas major (tenderloin) muscle had the most variable color problem.