By Drs. Mark Richards, Dale M. Perez, Eric W. Grunwald, Kathrine H. Bak and Sungyong Park
Special to Poultry Times
MINNEAPOLIS, Minn. — Lipid oxidation is an increasing problem in stored turkey muscle and other muscle foods. Off-odors and off-flavors (e.g. oxidative rancidity) are the primary forms of quality deterioration that takes place when lipid oxidation is not suppressed during refrigerated and frozen storage of meats.
Increased use of corn oil in animal diets from the corn ethanol industry has increased the degree of fatty acid unsaturation in muscle and depot fat. . .
Register or Login to keep reading
Thank you for your interest in accessing the complete content. To continue reading, please register for free. By registering, you'll gain full access to our valuable resources, updates, and insights.
If you already have an account please Log In.
