Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey
Document Type
Article
Journal/Book Title/Conference
Journal of Food Science
Volume
67
Issue
2
Publication Date
2002
First Page
615
Last Page
618
Abstract
ABSTRACT: This study was done to determine the optimum level of dried milk mineral (MM) to inhibit lipid oxidation in various ground meats. Cooked ground beef and pork required 2% MM to maintain thiobarbituric acid (TBA) values < 1.0 after 14 d refrigerated storage, compared to 1% MM for ground turkey. TBA values of cooked ground beef were lower (p < 0.05) when MM was added in water suspension, rather than as a dry powder. Among MM components (phosphate, calcium, and citrate), polyphosphates most effectively maintained low TBA levels during storage. MM probably chelates soluble iron to colloidal calcium phosphate particles, thus removing iron as a catalyst for lipid oxidation.
Recommended Citation
Cornforth, D. P. and West, E. M. 2002. Evaluation of the antioxidant effects of dried milk mineral in cooked beef, pork, and poultry. J. Food Sci. 67(2):615-618.
Comments
Originally published by Wiley Interscience. Abstract and full text available via remote link.