ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Mechanically deboned meat (MDM) from flat bones and neck bones of cattle was tested against ground beef for differences in rate of lipid oxidation. To measure the oxidative changes in MDM and ground beef, the fatty acid disappearance from the polar and nonpolar lipids and the production of monocarbonyls during storage were monitored. The meat was tested under two separate temperatures; 2-3°C and analyzed at intervals on days 0, 2, 4, 6, 9 and 13; -35°C and analyzed at intervals on days 0, 30 and 90. Two additional flat bone samples were stored (aged) for 5-6 days and then deboned and analyzed. Differences in the slopes of regression lines for oxidation of each polyunsaturated fatty acid showed no major differences between the disappearance of the fatty acids in MDM when compared to ground beef. Little change occurred in the polar and nonpolar fatty acids during storage at 2-3°C or at -35°C. Monocarbonyls were a better indicator of oxidation rate. than total carbonyls. Increases in monocarbonyls during storage reached a peak on the sixth day of storage at 2- 3° C and then declined. No significant differences were found in monocarbonyl content of MDM when compared to monocarbonyl content of ground beef. Polyunsaturated fatty acid/hemoprotein molar ratios of all samples analyzed were in the area where hemoproteins act as antioxidants. Overall, lipids in MDM from beef bones (aged or fresh) oxidized at about the same rate as lipids in ground beef.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02494.x
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