SUMMARY –The observed curvilinear correlation between metmyoglobin formation and lipid oxidation in beef gluteus medius samples (3 mm thick) stored in polyethylene at ‐5°C was dependent (P < 0.001) on initial treatment, namely freeze‐thawing, delayed freezing or mincing. However, these initial treatments accelerated both metmyoglobin formation and lipid oxidation. In slices initially held in 1% oxygen at 0°C to increase the relative amount of metmyoglobin, the concentration of this pigment was first reduced during frozen storage at ‐5°C before increasing again. High initial metmyoglobin concentrations had no effect on the rate of lipid oxidation.
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Ledward et al. (1971) studied this question.
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