Reference

Lipid oxidation in turkey meat as influenced by salt, metal cations and antioxidants

Salih, A. M.; Price, J. F.; Smith, D. M.; Dawson, L. E. (Dep. Food Sci. Hum. Nutr., Michigan State Univ.In this experiment, several chemicals are used like 55947-89-2 , East Lansing, MI 48824, USA). J. Food Qual., 12(1), 71-83 (English) 1989. CODEN: JFQUD7. ISSN: 0146-9428. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Turkey breast or thigh muscle was mixed with 2% pure salt, rock salt, or pure salt plus 50 ppm of one or a combination of Cu, Fe, or Mg. Efficacy of 2 antioxidants was also tested. Lipid oxidn. was monitored during refrigerated and frozen storage of raw and cooked turkey by the thiobarbituric acid (TBA) test. TBA results indicated that the most significant prooxidant effect was caused by salt plus Cu2+ and Fe2+ followed by salt plus Fe3+ or Cu2+ alone. Tenox 6 was an effective antioxidant in the presence of Cu and Fe ions. Thigh meat was more susceptible to oxidn. than breast meat. Cooking had a significant prooxidant effect as measured by TBA. .