CHANGES IN TBA VALUE OF MEAT UNDER CONTROLLED CONDITIONS

Abstract

The report summarized work done to determine the effects of cooler and freezer storage on TBA (thiobarbituric acid) values of ground uncooked pork and beef and their relationship to pH and percent fat. TBA values of pork were determined by distillation and extraction methods and those of beef were determined by the latter method. The TBA values determined were relatively low during storage from 2 to 7 days at 38F and from 1 to 7 days at -3F. There were significant animal differences in beef and pork in TBA values, percent fat and pH. There were significant changes in TBA values due to 38F - storage, pH and percent fat, but changes during freeze-storage were insignificant.

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Document Details

Document Type
Technical Report
Publication Date
Apr 01, 1967
Accession Number
AD0652911

Entities

People

  • G. F. Krause
  • M. E. Bailey
  • V. C. Witte

Organizations

  • University of Missouri

Tags

Communities of Interest

  • Air Platforms

DTIC Thesaurus Topics

  • Absorption Spectra
  • Abstracts
  • Acids
  • Analysis Of Variance
  • Classification
  • Coefficients
  • Contracts
  • Cooling
  • Distillation
  • Extraction
  • Governments
  • Materials
  • Quality Control
  • Security
  • Statistical Analysis
  • Test Methods
  • Thiobarbituric Acid

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies