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Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage
Author(s) -
WANOUS MICHAEL P.,
OLSON DENNIS G.,
KRAFT ALLEN A.
Publication year - 1989
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.1365-2621.1989.tb04646.x
Subject(s) - food science , lipid oxidation , myoglobin , thiobarbituric acid , chemistry , biochemistry , lipid peroxidation , oxidative stress , antioxidant
Pork ground before and after the replacement of worn meat grinder plates and knives was formulated as commercial fresh pork sausage containing antioxidants and processed into 454‐g chubs. The sausage was frozen at − 15°C for 4, 8, 12, and 16 wk and monitored for oxidation after 1 day, 2 wk and 3 wk of postfrozen refrigeration at 1°C. Estimated average grinder metal in sausage was 136 ppb. Meat temperature rise during grinding was higher (P<0.05) with the worn hardware (2.3°C vs 1.6°C). Hunter “a” values were greater (P<0.05) with the sharp than with the worn equipment. 2‐Thiobarbituric acid (TBA) numbers did not differ with equipment state of wear. Significant correlations ( P <0.05) indicated in inverse relationship between the oxidation of lipids and myoglobin.