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Lipid oxidation and color stability in restructured meat systems during frozen storage
- Akamittath, J.G., Brekke, C.J., Schanus, E.G.
- Journal of food science 1990 v.55 no.6 pp. 1513-1517
- pork, turkey meat, beef, color, lipids, oxidation, freezing, food storage, antioxidants, salts, temperature
- Salt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at -10 degrees C for 16 wk, 8 wk, and 8 wk respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidation.