The initiative role of singlet oxygen ( 1 O 2 ) in hydroperoxide production in ground pork and turkey was studied. Ground meats treated with or without various antioxidants and illumination (350 ft‐c, 4°C) were monitored for lipid peroxidation by peroxide value (POV). Ground turkey breast meat developed higher (P < 0.01) POV during illumination than did thigh meat. In both pork and turkey, light exposure resulted in higher (P < 0.01) POV than samples kept in the dark. The prooxidant effect of light was reduced (P < 0.01) by a 1 O 2 quencher (2,2,6,6‐tetramethy1‐4‐piperidone) in turkey meat, and by another 1 O 2 quencher (N,N,N′,N′‐tetramethylethylene diamine, TMEDA), a free radical scavenger (butylated hydroxyanisole, BHA) and TMEDA + BHA in pork.
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Whang et al. (1988) studied this question.
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