Page 249 - Natural Antioxidants, Applications in Foods of Animal Origin

228 Natural Antioxidants: Applications in Foods of Animal Origin
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TBARS Raw Frozen Lean Pork Sasuage Links
PVC overwrap on styrofoam trays
3.5 Variable
-- Control
a.>
c.. 3.0 - Nat. Ox. lnhib.
E - BHA/BHT
"' "' 2.5
-- 2.0
t>b
..:.:
<(
0
~ 1.5
100
E
Vl 1.0
co:
<( q
CQ
1- 0.5 D
@=
0.0
0 2 3 4 5 6 7 8 9
Storage In +SF (-15C) to+ 10F (-12C) Freezer
linear model
FIGURE 6.17(c) Transforming TBARS data into a linear model can provide information
about the trend between and within the treatments. Creating a linear model has limitations and
should be used only when appropriate.

Theoretical Comparison Accelerated vs. Real Time Flavor-life
3.0
2.8 ...........
2.6 /
" 2.4 /
Q.2.2
p .o maximum valne tor I"HARS ./
r/l "' 1.8 .·.le/ ./
~ 1 1.6 .. ~
ill .(( 1.4
•'~
I- Q 1.2 -data.f~~cclerarecLshel!.JifP <Mlrl V 'IJ);Ji' e\~
• . fron> eJ<u y·
2 1.0 ./ ated sne\thf--
~0.8 e
./
"0.6 -- ---
0.4
0.2
0.0
2 4 6 7 8 9 10 ll
"Weeks" Storage Time
FIGURE 6.18 The schematic generalized representation showing one possible type of error
in using valid data to predict shelf life by extrapolating data from accelerated shelf life studies.
As important as color is for consumer appeal of raw frozen sausages, it
is critically important for fresh, minimally processed packaged meat prod-
ucts. Consumer demand for meat products with nutritional claims demanded
analytical methods that would help to establish the oxidative stability (raw