Journal article
Meat with high linoleic acid content: oxidative changes during frozen storage
Journal of Food Science, Vol.41(4), pp.757-761
1976
Abstract
"High linoleic" meat with fat containing up to 20% linoleic acid was produced by feeding a protected lipid supplement to sheep and steers. A comparison was made of the frozen storage life of this meat and of conventional meat, packaged in sealed polyethylene film pouches and stored at -10°C or at -20°C. Peroxide development was much more rapid in adipose tissue from high linoleic meat stored at -10°C. Rate of peroxide development in high hnoleic meat was greatly decreased when stored at -20°C. Taste panel assessments indicated that high linoleic meat stored at -10°C developed rancid odors and flavors 2-3 times more rapidly than did conventional meat.
Details
- Title
- Meat with high linoleic acid content: oxidative changes during frozen storage
- Authors
- H A Bremner (Author) - CSIRO Division of Food ResearchA L Ford (Author) - CSIRO Division of Food ResearchJ J Macfarlane (Author) - CSIRO Division of Food ResearchD Ratcliff (Author) - CSIRO Division of Food ResearchN T Russell (Author) - CSIRO Division of Food Research
- Publication details
- Journal of Food Science, Vol.41(4), pp.757-761
- Publisher
- Wiley-Blackwell Publishing Inc.
- Date published
- 1976
- DOI
- 10.1111/j.1365-2621.1976.tb00718_41_4.x
- ISSN
- 0022-1147
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450296902621
- Output Type
- Journal article
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