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Lipid oxidation during separation, cooking and refrigerated storage of myofibril preparations.

Author(s) : PIKUL J., KIJOWSKI J., WOJCIECHOWSKA K.

Summary

Myofibril preparation is obtained through triple water wash and elimination of connective tissues in poultry meat. The TBA index varies from 0.3 to 0.7 depending on the various fractions obtained during the preparation of myofibrils. It is lower by a factor of two in prepared, as opposed to unwashed poultry meat. Heating the preparation doubles the TBA index.

Details

  • Original title: Lipid oxidation during separation, cooking and refrigerated storage of myofibril preparations.
  • Record ID : 1995-0318
  • Languages: English
  • Publication date: 1993
  • Source: Source: INRA, Symp. eur. Qual. Viande Volaille, Tours
    vol. 1; 442-447; 9 ref.

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