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EFFECT OF COOKING METHOD ON TBA NUMBERS OF STORED BEEF
Author(s) -
HUANG WENN HSU,
GREENE BARBARA E.
Publication year - 1978
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.1365-2621.1978.tb15269.x
Subject(s) - roasting , browning , chemistry , thiobarbituric acid , food science , lipid oxidation , cooking methods , cooked meat , antioxidant , biochemistry , lipid peroxidation
Conditions favoring the development of TBA retarding activity (TBRA) in cooked meat were studied. Beef semitendinosus muscle was heated by different home cooking methods (roasting, braising, pressure cooking, pressure canning, and electric slow‐cooking). Lipid oxidation was measured by the 2‐thiobarbituric acid (TBA) test after storing meat for 5 days. Meat which was subjected to high temperatures and/or long periods of heating developed lower TBA numbers than did samples subjected to lower temperatures for shorter periods of time. TBRA was postulated to have resulted from antioxidant substances produced from browning reactions which progress as the meat is heated.