Quantitative Relationship between Alpha-Tocopherol and Polyunsaturated Fatty Acids and Its Connection to Development of Oxidative Rancidity in Porcine Skeletal Muscle

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

“…TBA values of chicken meat reported by Siu and Draper (1978) were generally 2 to 15 times lower than the TBA values of similar samples tested by Shamberger et al (1977). Other investigators have found significant, but more moderate, increases in the TBA numbers of cooked chicken meat (Wilson et al, 1976;Yamauchi et al, 1982;Pikul et al, 1984b). Such large and varied Author Kummerow is with the Univ.…”

“…Sample autoxidation during TBA analysis may be enhanced by the higher amount of oxidized lipid in cooked meat samples. Yamauchi et al (1982) cooked small pieces of chicken breast and thigh meat and protected the samples with antioxidants during extraction and TBA analyses. The increases they reported in TBA values were even lower than those in the present study.…”

“…Several investigators have studied the effects of convection oven cooking on the malonaldehyde content of chicken meat. They have found that cooking increases malonaldehyde levels in chicken meat compared to raw meat samples (Shamberger et al, 1977;Rhee, 1978;Siu and Draper, 1978;lgene et al, 1979;Yamauchi et al, 1982;Pikul et al, 1984b). However, TBA numbers in published reports of experimentally cooked chicken meat are widely variable.…”

TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging

“…Oxidation of lipids in frozen meat systems may influence final product quality (Greene and Price, 1975). Of the red meats, pork lean has significantly higher contents of polyunsaturated fatty acids (PUFA), particularly in the phospholipid fraction (Yamauchi et al, 1980). The rate and degree of autoxidative degradation has been directly ielated to the degree of unsaturation of the lipids present Tichivangana and Morrissey, 1985).…”

Flavor of Meat and Meat Products

“…However, in intact muscles, lipids were less susceptible to changes in their content of PUF A. Furthermore, variations in the content of a-tocopherol as well as the level of haemoproteins may influence the degree of changes that might occur in muscle foods (Kunsman et al, 1978;Yamauchi et al, 1980). Nonetheless, use of chromatographic methods such as HPLC procedures for separation and quantification of individual phospholipids may present a fast and accurate method for assessing lipid autoxidation of muscle foods (Bolton et al, 1985;Yeo and Horrocks, 1985).…”