Percentage drip loss during 7 days of storage did not dier signifficantly between treatment groups in LT muscle, while it was signi®cantly higher for the SUP group in PM muscle. Mitsumoto, Arnold, Schaefer and Cassens (1995) found in longissimus muscle that vitamin E supplementation produced meat that had smaller increases in drip loss during 14 days of display but higher cooking losses, than control animals. The results obtained for water holding capacity in our study have been previously reported by den Hertog-Meiske et al.