Pork products samples subjected to vitamin E liposome or non-liposomal vitamin E treatment and then stored under the temperature of 4 ℃ were prepared. Through the trend analysis of the peroxide value, acid value and TBA value of the pork products samples, it were found that the liposomes vitamin E in pork products have good antioxidation effects. Storage after 10 days, compared with the control, although acid value difference is small, but peroxide value low about 18% and TBA value low about 16%.
