This research was supported by Glanbia Foods (Twin Falls, Id., U.S.A.), Dairy Management Inc., the Western Dairy Center (Logan, Utah), and the Utah Agricultural Experiment Station (Utah State Univ, Logan). UAES journal paper no. 7377. The authors also thank Ayako Sasaki and Nani Wijaya for their valuable technical assistance.
Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 2, pages 615–618, March 2002
How to Cite
Cornforth, D.P. and West, E.M. (2002), Evaluation of the Antioxidant Effects of Dried Milk Mineral in Cooked Beef, Pork, and Turkey. Journal of Food Science, 67: 615–618. doi: 10.1111/j.1365-2621.2002.tb10647.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20010092 Submitted 2/26/01, Revised 8/9/01, Accepted 8/9/01, Received 8/9/01
ABSTRACT: This study was done to determine the optimum level of dried milk mineral (MM) to inhibit lipid oxidation in various ground meats. Cooked ground beef and pork required 2% MM to maintain thiobarbituric acid (TBA) values < 1.0 after 14 d refrigerated storage, compared to 1% MM for ground turkey. TBA values of cooked ground beef were lower (p < 0.05) when MM was added in water suspension, rather than as a dry powder. Among MM components (phosphate, calcium, and citrate), polyphosphates most effectively maintained low TBA levels during storage. MM probably chelates soluble iron to colloidal calcium phosphate particles, thus removing iron as a catalyst for lipid oxidation.