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Lipid Oxidation and Pigment Changes in Raw Beef
Author(s) -
GREENE BARBARA E.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb00898.x
Subject(s) - metmyoglobin , lipid oxidation , chemistry , food science , butylated hydroxyanisole , pigment , raw meat , propyl gallate , thiobarbituric acid , myoglobin , butylated hydroxytoluene , polyunsaturated fatty acid , antioxidant , lipid peroxidation , biochemistry , fatty acid , organic chemistry
SUMMARY– Two major sources of nonmicrobial deterioration in prepackaged raw meats are the development of off‐odors and off‐colors. The relationship of these changes to polyunsaturated fatty acid oxidation in the meat was investigated. Lipid oxidation was measured by the thiobarbituric acid test; pigment changes, by reflectance spectrophotometry. Lipid oxidation was found to produce detectable off‐odors in raw and subsequently cooked beef. Anaerobic packaging to prevent oxidation of myoglobin and in turn, lipids, appeared to be useful only if packaging (and oxygen removal) could be carried out rapidly and if meat contained sufficient enzyme activity to establish anaerobic conditions quickly and to completely reduce metmyoglobin. Propyl gallate and butylated hydroxyanisole, even under aerobic conditions, offered substantial protection to the fresh meat pigments and at the same time effectively inhibited lipid oxidation.