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RECOVERY OF FORMALDEHYDE FROM MECHANICALLY DEBONED TURKEY
Author(s) -
ANDREWS STANLEY J.,
PONCE CAROL YN G.,
MENDENHALL T.
Publication year - 1977
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.1365-2621.1977.tb14452.x
Subject(s) - formaldehyde , hydrazone , chemistry , aldehyde , aqueous solution , hydrochloride , recovery rate , food science , chromatography , organic chemistry , catalysis
Mechanically deboned meat from the frames of mature turkeys was stored, at ‐20°C and 4°C. The effect of storage on the recovery of formaldehyde from the meat was determined by trapping the aliphatic aldehyde in an aqueous solution of 3‐methyl‐2‐benzothiazolinone hydrazone hydrochloride: Although formaldehyde has not been recovered from turkey meat immediately postmortem, its rate of accumulation correlated well with length of storage when other factors were held constant.