Mechanically deboned meat from the frames of mature turkeys was stored, at ‐20°C and 4°C. The effect of storage on the recovery of formaldehyde from the meat was determined by trapping the aliphatic aldehyde in an aqueous solution of 3‐methyl‐2‐benzothiazolinone hydrazone hydrochloride: Although formaldehyde has not been recovered from turkey meat immediately postmortem, its rate of accumulation correlated well with length of storage when other factors were held constant.
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Andrews et al. (1977) studied this question.
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