What question did this study set out to answer?

To examine how various salts, transition metal cations, and antioxidants influence lipid oxidation in raw and cooked turkey meat during refrigerated and frozen storage.

February 1, 1989Journal of Food Quality

Lipid Oxidation in Turkey Meat as Influenced by Salt, Metal Cations and Antioxidants1

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Authors

ASA.M. SALIHUniversity of Baghdad JPJames F. PriceJames Hutton Institute DSDenise M. SmithSaint Louis University

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Implication

Laboratory experiment reveals prooxidant effects of salt and transition metals on lipid oxidation in turkey meat, highlighting Tenox 6 as an effective preservative.

Key Points

To examine how various salts, transition metal cations, and antioxidants influence lipid oxidation in raw and cooked turkey meat during refrigerated and frozen storage.
Turkey breast and thigh muscles were combined with 2% pure salt, rock salt, or pure salt supplemented with 50 ppm of copper, iron, or magnesium ions, with or without two antioxidants.
Lipid oxidation was tracked across refrigerated and frozen storage intervals in both raw and cooked meat using the thiobarbituric acid (TBA) assay.
Salt combined with Cu2+ and Fe2+ generated the greatest prooxidant effect, followed by salt paired with Fe3+ or Cu2+ alone.
Tenox 6 served as an effective antioxidant against oxidation catalyzed by copper and iron ions.
Turkey thigh meat demonstrated greater vulnerability to oxidation than breast meat, and the cooking process significantly accelerated lipid oxidation.

Cite This Study

SALIH et al. (1989) studied this question.

synapsesocial.com/papers/6a89529c1fb56efa37d443d2 https://doi.org/10.1111/j.1745-4557.1989.tb00310.x

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Implication

Laboratory experiment reveals prooxidant effects of salt and transition metals on lipid oxidation in turkey meat, highlighting Tenox 6 as an effective preservative.

Lipid Oxidation in Turkey Meat as Influenced by Salt, Metal Cations and Antioxidants1

Discussion

Member takes

Implication

Key Points

Cite This Study

Lipid Oxidation in Turkey Meat as Influenced by Salt, Metal Cations and Antioxidants1

Discussion

Member takes

Implication

Key Points

Cite This Study

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