Ground turkey skin and muscles of thigh and breast were obtained from chilled birds 24 hr postmortem and stored aerobically at 4 C and −20 C. Development of lipid oxidation in these samples during storage was followed by measuring 2-thiobarbituric acid (TBA) values and by monitoring changes in fatty acid profiles of polar lipids. Ground thigh developed significantly higher (P<.01) TBA values than skin and breast during storage at 4 C for up to 8 days. Under the same storage conditions, arachidonic acid (20:4) decreased significantly (P<.05) as a result of lipid oxidation. During frozen storage (−20 C) for up to 30 days, TBA numbers remained low and constant (below 1.0) for all three tissues. However, 20:4 in thigh and breast decreased significantly (P<.05) under frozen storage conditions. Evidently, oxidation of polyunsaturated fatty acids in turkey muscle occurred even at −20 C during extended aerobic storage.
No takes yet. Share an insight, caveat, or question.
Whang et al. (1987) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: