Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Science
Von T. Mendenhall
Nitrite at the level found in turkey frankfurter formulations vii did not interfere in the hydrazone test as developed by Andrews (1975). The aldehyde levels of frankfurters made principally from MD turkey meat were, on the average, twice as high as the levels in the raw meat. Aldehyde levels generally increased as the frozen storage time of the raw meat increased. There were some variations from this trend due to variation in the fat content of the raw meat. Sixty days was recommended as a maximum frozen storage time. However, because of variation in the fat content from sample to sample , assaying t he level of aldehyde in the raw meat was recommended as a more reliable method of predicting acceptability of further processed products than length of frozen storage. Aldehyde levels of less than two ppm in the raw meat and less than four ppm in the frankfurters were acceptable. The aldehyde measured by Andrews' hydrazone test was identified as formaldehyde.
Ponce, Carolyn G., "Effect of Processing on Aliphatic Aldehyde Content of Turkey Meat" (1975). All Graduate Theses and Dissertations. 5147.