Autoxidation of Turkey Lipids a

SUMMARY Autoxidation of lipids in raw, ground turkey tissues was studied with the 2‐thiobarbituric acid (TBA) method. Samples prepared immediately post‐mortem and held at 4°C for approximately one week showed significant differences between the rates of autoxidation for certain of these tissues, notably red and white muscle. Failure to detect other differences, as between skin and white muscle, reflects variation in both lipid and fatty acid composition. A significant delay of autoxidation was achieved by the addition of 1% egg albumen solids (w/w), 0.04% butylated hyldroxyanisole, or 0.35% phosphates to the ground tissue; 1% gelatin exhibited no beneficial effect. Possible mechanisms by which these materials delay oxidative changes are discussed.