Lipid oxidation in mechanically deboned poultry
1983
Dawson, L.E. | Gartner, R.
Lipid oxidation (or rancidity) is a major problem encountered with mechanically-deboned (MDB) turkey. Such meat has a high susceptibility to deterioration during storage. Diminishing these problems will encourage wider use of MDB meat. The composition of poultry meat and factors affecting oxidation of its lipids are discussed. Approaches to inhibiting oxidation include temperature manipulation, antioxidants, use of a nitrogen atmosphere, and vacuum packaging. It is essential to maintain a low temperature during MDB for initial high quality. Product mixing in a nitrogen atmosphere, effective vacuum packaging of high-quality MDB poultry, and rapid freezing and low-temperature storage can maintain food quality for at least 6 months. (wz)
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