Lipid Oxidation Potential of Beef, Chicken, and Pork

Abstract

Beef and pork longissimus dorsi and semimembranosus muscles and chicken breast and thigh muscles were excised 24 hr postmortem from carcasses of marketweight grain-finished feedlot beef cattle, marketweight hogs on a typical finishing diet, and broilers on a commercial grain diet. Muscle samples were immediately ground and formed into patties and stored raw or after cooking, at 4ЊC (cooked) or Ϫ20ЊC (raw and cooked). TBA values (on sample weight basis) of frozen raw samples were higher for beef and pork than for chicken, as was heme iron content. However, TBA values of cooked samples were highest for chicken thigh muscles, which contained the most polyunsaturated fatty acids, at all storage temperatures.

Quality and shelf life of buffalo meat blocks processed in retort pouches

“…Production of antioxidants in beef itself at high sterilization temperature was responsible for the stability against oxidative rancidity (Zipser and Watts 1961). TBARS value of raw and cooked muscles of beef, chicken and pork had increased during storage (Rhee et al 1996).…”

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

“…The higher TBARS values for beef samples as compared to chicken samples may also be partly due to the lower pH values of beef. Note that the fat in chicken breast meat is usually much more polyunsaturated than the fat from beef muscles or separable lean (Rhee et al 1996). Hernandez et al (2002) indicated that ionic strength increase can affect the stability of antioxidant enzymes, with GSH-Px being affected more than catalase.…”

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

“…One possible explanatory factor was the difference in the phospholipids, polyunsaturated fatty acids (PUFA) and/or free iron contents between the two meat species (Rhee et al, 1996). Ferric and ferrous irons catalyze the decomposition of lipid peroxides to more volatile aldehydes and ketones (Baron and Andersen, 2002).…”

“…Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al, 1996;Rhee et al, 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al, 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al, 2010).…”

“…Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al, 2001;Zhu et al, 2009;Kong et al, 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al, 1996;Rhee et al, 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al, 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al, 2010).…”