Comparison of Antioxidant Effects of Milk Mineral, Butylated Hydroxytoluene and Sodium Tripolyphosphate in Raw and Cooked Ground Pork

Authors

P. Jayasingh
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Meat Science

Volume

66

Issue

1

Publication Date

2003

First Page

83

Last Page

89

Abstract

The antioxidant effects of 0.5–2.0% milk mineral (MM) was tested in raw and cooked ground pork stored at 2 °C or −20 °C, compared to butylated hydroxytoluene (BHT) and sodium tripolyphosphate (STP). TBA numbers were low and not different between raw meat treatments. TBA numbers were lower (P1.4.

Comments

Originally published by Elsevier. Abstract and full text available via remote link.

Recommended Citation

Jayasingh, P. and Cornforth, D. P. 2003. Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork. Meat Sci. 66:83-89.