Journal
MEAT SCIENCE
Volume 58, Issue 4, Pages 431-435Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00046-8
Keywords
cholesterol oxidation products; raw meat; irradiation; packaging
Categories
Ask authors/readers for more resources
The effect of irradiation and packaging conditions on the formation of cholesterol oxidation products (COPs) as well as lipid oxidation products was determined in raw turkey leg, beef, and pork loin meat during 7 days of storage. Ground turkey leg, beef, and pork loin muscles were prepared as patties. The patties were individually packaged either in oxygen-permeable or impermeable bags, irradiated at 0 or 4.5 kGy using a Linear Accelerator, and stored at 4 degreesC. The COPs such as 7 alpha -hydroxycholesterol, 7 beta -hydroxycholesterol, and 7-ketocholesterol were detected in fresh raw meats at 0 day at the level of 10.9 to 49.2 mug/g lipid. After 7 days of storage, other COPs such as epoxides, 20 alpha -hyroxycholesterol, and choletanetriol were formed in mainly aerobically packaged and irradiated raw meats. Packaging effect was more crucial on the cholesterol and lipid oxidation than irradiation. In aerobically packaged and irradiated meats, turkey leg muscles had higher COPs value than beef or pork did. COPs and thiobarbituric acid reactive substances (TBARS) values had a strongly positive correlation in turkey leg and pork. But, cholesterol oxidation in beef proceeded in irradiated and aerobically stored samples despite of its low level of TEARS value. (C) 2001 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available