ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04525.x
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