ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The initiative role of singlet oxygen (1O2) in hydroperoxide production in ground pork and turkey was studied. Ground meats treated with or without various antioxidants and illumination (350 ft-c, 4°C) were monitored for lipid peroxidation by peroxide value (POV). Ground turkey breast meat developed higher (P 〈 0.01) POV during illumination than did thigh meat. In both pork and turkey, light exposure resulted in higher (P 〈 0.01) POV than samples kept in the dark. The prooxidant effect of light was reduced (P 〈 0.01) by a 1O2 quencher (2,2,6,6-tetramethy1-4-piperidone) in turkey meat, and by another 1O2 quencher (N,N,N′,N′-tetramethylethylene diamine, TMEDA), a free radical scavenger (butylated hydroxyanisole, BHA) and TMEDA + BHA in pork.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07793.x
