Effect of Antioxidants on the stability of ground turkey meat
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Effect of Antioxidants on the stability of ground turkey meat

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Published .
Written in English

Subjects:

  • Antioxidants.,
  • Turkeys.

Book details:

Edition Notes

Statementby Veasha M. Olson.
The Physical Object
Paginationix, 60 l. :
Number of Pages60
ID Numbers
Open LibraryOL16740810M

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iii oleifera (ML, and % w/w) and Biden pilosa (BP, and % w/w) to ground raw beef as a natural antioxidant were found to improve the physicochemical, oxidative stability and microbiological qualities of meat compared to the control (meat without extract) and BHT. Effect of natural antioxidants on colour stability of cured meat products Article (PDF Available) in Zywnosc: Nauka, Technologia, Jakosc 18(4) January with 42 Reads How we measure 'reads'. The effect of Keluak (Pangium eduleReinw.) seed extracts (K; and ppm) along with synthetic antioxidant (BHT, ppm) on the oxidative stability of cooked ground turkey stored at 2˚C for 7 days for the first study and 15 days for the second study was examined. ABSTRACT: This study was carried out to determine the effect of processing and cooking on n‐3 polyunsaturated fatty acid (PUFA) stability and to determine the efficacy of antioxidants (ANTI) to minimize lipid oxidation in cooked n‐3 PUFA‐fortified meat products. An emulsion of n‐3 PUFAs (25% algal oil) was incorporated into ground.

The TBARS values for negative control and BHT beef-burger samples were and ; whereas the CEOs ( and %) showed the strongest antioxidant effect with TBARS values of and   Effects of commercial rosemary antioxidants on oxidative stability of mechanically deboned turkey meat (MDTM) compared with Trolox C (vitamin E), ascorbic acid (vitamin C) and control without antioxidant were investigated. Antioxidants were added to meat at three levels. Bartov, I. and Bornstein, S. () Stability of abdominal fat and meat of broilers: Combined effects of dietary vitamin E and Synthetic antioxidants. Poultry Science – Biswass, A.H. and Wakita, M. () Effect of dietary Japanese green tea powder supplementation on feed utilization and carcass profiles in broilers. For example in the “meat and meat products” category, there are 31 different types of red meat alone which were tested for antioxidant content. There are the most common things, such as hot dog and a hamburger patty. There are the more exotic red meats you probably rarely or never eat, such as a moose steak or a Norwegian reindeer steak.

The effect of Keluak (Pangium edule Reinw.) seed extracts (K; and ppm) along with synthetic antioxidant (BHT, ppm) on the oxidative stability of cooked ground turkey stored at 2˚C for 7 days for the first study and 15 days for the second study was examined.   Effects on Meat. Among the improvements in the quality of the meat due to an increase in in vivo antioxidant supplementation we could highlight: – Improvements in color and oxidative stability of lipids. – Reduction of odor and rancid taste, both raw and cooked. – Increase of the CRA (Water retention capacity) “prevention of fluid losses”.   Both in meat and especially in fish there is a high risk of quality loss due to oxidation [1, 2].Lipid oxidation in meat and fish-products leads to rancid taste and off flavor and development of many different substances from which some have even adverse effects to human health e.g. [].Oxidation limits storage time and thereby also affects marketing and distribution of both fish and meat products. Oregano essential oil, at and ppm levels, showed the highest antioxidant effect to preserve the ground chicken meat. Adding > ppm of oregano essential oil improved the color stability of raw meat and decreased off-odor volatiles in cooked meat.