Salt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at -10°C for 16 wk, 8 wk and 8 wk, respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Phosphates were effective in inhibiting lipid oxidation in beef (4 wk), pork (8 wk) and turkey (6 wk). Tertiary butylhydroquinone inhibited lipid oxidation in pork and turkey steaks, but, overall, neither prevented discoloration. Results indicate discoloration and lipid oxidation are interrelated, and pigment oxidation may catalyze lipid oxidation.

Transglutaminase catalyzed crosslinking was initiated in crude actomyosin (refined from surimi processed, mechanically deboned turkey meat – MDTM) at 37°C and 4°C and pH 6.0 and 7.0. Crosslinked reaction products which were analyzed by SDS‐PAGE, indicated a 60% decrease in myosin monomers and a 25% increase in myosin polymers. Polymerization was favored at 37°C. At 37°C, pH did not appear to affect the crosslinking process. However, at 4°C, crosslinking appeared to be enhanced at pH 6.0 over that at pH 7.0. A positive correlation (r = 0.99 and 0.95) was exhibited between the percentage decrease in free amino groups and the decrease in myosin monomer content. Results indicate that guinea pig liver transglutaminase can be utilized to introduce covalent crosslinks in crude actomyosin refined from MDPM.