Sunday, April 14, 2024

Oxidative rancidity in turkey muscle

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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. . .

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