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Lipid Oxidation Potential of Beef, Chicken, and Pork
Author(s) -
RHEE K.S.,
ANDERSON L.M.,
SAMS A.R.
Publication year - 1996
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.1365-2621.1996.tb14714.x
Subject(s) - food science , feedlot , chemistry , longissimus dorsi , raw meat , lipid oxidation , polyunsaturated fatty acid , cooked meat , zoology , fatty acid , biology , biochemistry , antioxidant
Beef and pork longissimus dorsi and semimembranosus muscles and chicken breast and thigh muscles were excised 24 hr postmortem from carcasses of marketweight grain‐finished feedlot beef cattle, marke‐tweight hogs on a typical finishing diet, and broilers on a commercial grain diet. Muscle samples were immediately ground and formed into patties and stored raw or after cooking, at 4°C (cooked) or −20°C (raw and cooked). TBA values (on sample weight basis) of frozen raw samples were higher for beef and pork than for chicken, as was heme iron content. However, TBA values of cooked samples were highest for chicken thigh muscles, which contained the most polyunsaturated fatty acids, at all storage temperatures.