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OXIDATIVE RANCIDITY IN STORED GROUND TURKEY AND BEEF
Author(s) -
YOUNATHAN M. T.,
MARJAN Z.M.,
ARSHAD F.B.
Publication year - 1980
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.1365-2621.1980.tb02594.x
Subject(s) - food science , chemistry , odor , lipid oxidation , thiobarbituric acid , oxidative phosphorylation , cooked meat , antioxidant , lipid peroxidation , biochemistry , organic chemistry
Oxidative rancidity in stored cooked ground turkey and beef was determined by the thiobarbituric (TBA) test and sensory evaluations. There was an increase in rancidity with storage for all samples; however, beef treated with onion juice or textured vegetable protein showed a slower rate of deterioration. Rancidity in turkey was effectively controlled by hot‐water extracts of eggplant tissue, peels of yellow onions, potatoes, and sweet potatoes, although initial values were high. There were high positive correlations between TBA values and panel scores for cooked ground beef. Panel members were less sensitive to the rancid odor in turkey and failed to give low sensory ratings even though TBA numbers were high.