ShareLIPID OXIDATION IN GROUND TURKEY SKIN AND MUSCLE DURING STORAGE.
Author(s) : WHANG K., PENG I. C.
Type of article: Article
Summary
GROUND TURKEY SKIN AND MUSCLES OF THIGH AND BREAST WERE OBTAINED FROM CHILLED BIRDS 24 HR POSTMORTEM AND STORED AEROBICALLY AT 277 AND 253 K (4 AND -20 DEG C). DEVELOPMENT OF LIPID OXIDATION IN THESE SAMPLES WAS FOLLOWED. GROUND THIGH DEVELOPED SIGNIFICANTLY HIGHER TBA VALUES THAN SKIN AND BREAST AT 277 K FOR UP TO 8 DAYS ; ARACHIDONIC ACID DECREASED SIGNIFICANTLY AS A RESULT OF LIPID OXIDATION. AT 253 K FOR UP TO 30 DAYS, TBA NUMBERS REMAINED CONSTANT (BELOW 1.0). OXIDATION OF POLYUNSATURATED FATTY ACIDS OCCURRED EVEN AT 253 K DURING EXTENDED AEROBIC STORAGE.
Details
- Original title: LIPID OXIDATION IN GROUND TURKEY SKIN AND MUSCLE DURING STORAGE.
- Record ID : 1987-2267
- Languages: English
- Source: Br. Poult. Sci. - vol. 66 - n. 3
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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