Effects of storage on some chemical indices of beef quality
1991
Ukhun, M.E. | Izi, U.
The effects on quality of storing beef under conditions that simulate those prevailing in Nigerian traditional markets and, most probably, in traditional markets in most other developing countries, were examined The fresh beef samples obtained from the thighs of mature cows were stored for 11 h at 25 +/- 3 degrees C, and chemical indices of quality monitored. Chemical indices monitored included total volatile nitrogen (TVN), extract release volume (ERV), free fatty acid (FFA), thiobarbituric acid number (TBA), protein, total fat, insoluble protein, moisture, fatty acid profiles and spectral characteristics. Changes in these indices, generally, indicated loss of quality. Variations in the TBA values of the beef during a 2-week storage period of water activities (a(w)) of 0.11, 0.33 and 0.75, respectively, suggest that a(w) may influence beef lipid quality via oxidation by affecting either the induction period or the overall extent of oxidation.
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