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Effect of pH on TBA Values of Ground Raw Poultry Meat
Author(s) -
CHEN T. C.,
WAIMALEONGORAEK C.
Publication year - 1981
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.1365-2621.1981.tb04525.x
Subject(s) - chemistry , thiobarbituric acid , broiler , food science , poultry meat , raw meat , lipid oxidation , raw material , biochemistry , lipid peroxidation , antioxidant , organic chemistry , oxidative stress
Hand‐deboned raw broiler meat was ground through a meat grinder and adjusted to pH values of approximately 3, 5, 7, and 9. The prepared samples along with the controls were covered and stored at 2–4°C. The 2‐thiobarbituric acid (TBA) values of the samples were measured immediately after sample preparation and during refrigeration storage for a period of 14 days. The pH values affected the lipid oxidation of ground raw meat as measured by the TBA test. The lower the pH values, the stronger pro‐oxidant affect. Adjusting the pH values of ground raw poultry meat to neutral or alkaline slowed the increase in TBA values.