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Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
Author(s) -
Min B.,
Nam K.C.,
Cordray J.,
Ahn D.U.
Publication year - 2008
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.1750-3841.2008.00805.x
Subject(s) - tbars , chemistry , lipid oxidation , food science , loin , cooked meat , ferric , chicken breast , oxidative phosphorylation , raw meat , lipid peroxidation , antioxidant , biochemistry , organic chemistry
The susceptibility of meats from different animal species (chicken breast [CB] and thigh [CT], pork [PL], and beef [BL]) to lipid oxidation was studied. The amounts of TBARS in raw PL, CB, and CT did not change during a 7‐d storage period. TBARS values of raw BL, however, significantly increased during 7‐d storage because of high heme iron content, high lipoxygenase‐like activities, and low 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activities. Ferric ion reducing capacities (FRC) were detected in all raw meats, but their characteristics were different: storage‐unstable in CB and CT and storage‐stable in PL and BL. Ferric ion reducing capacities in raw CB and CT was higher than those of PL and BL, and could be related to their high oxidative stability. The TBARS values of cooked meat increased significantly with storage. The rates of TBARS increase in cooked CT and BL were significantly higher than those of cooked CB and PL after a 7‐d storage. Nonheme iron content in cooked BL was higher than other meats and increased significantly after 7 d. Cooked BL had a higher amount of heat‐stable FRC, which acted as a prooxidant in the presence of high free ionic irons, than other meats. Therefore, high heat‐stable FRC and increased nonheme iron content in cooked BL were responsible for its high susceptibility to lipid oxidation. Despite relatively low nonheme iron and heat‐stable FRC levels, cooked CT showed similar levels of TBARS to cooked BL after a 7‐d storage because of its high PUFA content.