Consumption of pork is declining in the UK, while demands of costumers for improved pork quality are rising. Various experimental studies suggest that dietary supplements such as vitamins and minerals could help to improve pork quality without negatively affecting other aspects of the production cycle (e.g. growth, welfare). However, results from different experiments are inconsistent, suggesting different magnitudes of effects caused by the same dietary supplementation. Meta-analysis (MA) is a statistical tool designed to combine results from different studies in a statistically sound manner to produce robust quantitative estimates of the impact of specific factors on traits of interest. In this study we tested the feasibility of meta-analysis for determining how supplementation of vitamin E as antioxidant reduces lipid oxidation and improves redness of pork over time, extending thus its shelf-life.