| Author(s) | Mohammed A. Alfawaz |
| Affiliation | Department of Food Science and Nutrition, College of Agriculture, King Saud University, Riyadh, Saudi Arabia |
| Title | Lipid Oxidation of Raw and Cooked Meats During Cold Storage as Compared to Raw Meats Stored Frozen |
| Source | Journal of King Saud University. Agricultural Sciences. Volume 16, No 2. (2004/1424) |
| Abstract | The effects of cold storage in a household refrigerator at 4C for up to 7 days on lipid oxidation of raw and cooked leg and shoulder meat cuts from beef, camel, Najdi lamb and Merino lamb as well as thigh and breast chicken were studied by TBA test and by Gas Chromatography for aldehydes compounds. Raw samples of the same meat cuts were also frozen and stored at -18C for up to 60 days and the oxidation changes in their lipids were determined. Lipid oxidation proceeded at a moderate speed during storage up to 7 days in refrigerated raw beef and lamb meat cuts and chicken thigh. Cooking of all samples before cold storage caused the highest increase in lipid oxidation in all meat cuts studied specially lamb meat and chicken thigh. Freezing storage was significantly the most effective treatment that controlled lipid oxidation in all raw cuts of meats studied for up to 6 months storage period. The study showed that household freezer practice was able to control lipid oxidation in raw muscles of various species even if long time is used. |
