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Application of chemical methods for the assessment of beef quality. III. —Methods related to fat spoilage
Author(s) -
Pearson D.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740191001
Subject(s) - food spoilage , food science , chemistry , quality assessment , peroxide value , mathematics , oleic acid , biology , biochemistry , evaluation methods , genetics , bacteria , engineering , reliability engineering
Various methods for assessing the extent to which the fat has deteriorated in stored beef are considered in relation to various criteria discussed in Part I. From the point of view of routine quality control, the titrimetric determination of free fatty acids (FFA) appears to be the most reliable method. From statistical correlations with odour scores, most meats were considered acceptable provided the FFA did not exceed 1.2% (calculated as oleic acid on the extracted fat). Several of the other fat spoilage methods considered gave values which rose during the storage period to a maximum and then either remained constant or decreased steadily to a very low figure. Most fresh samples gave peroxide values of 0.1‐1.0 mequiv./kg (on the extracted fat), but a critical limit of 5 might be applied under practical conditions.