Page 267 - Natural Antioxidants, Applications in Foods of Animal Origin

246 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir What effect on would the method for the unique method for commi-

nuting meat and the use of non-barrier packaging during storage and distri-
bution have on shelf life little restructured beef steaks and is the amount of
the natural oxidation inhibitor adequately protect the product?
The GCMS method was used to determine the oxidative stability of
restructured beef steaks during storage for the following reasons.

1. Raw restructured steaks will have low levels of secondary oxidation
products, the sensitivity of GCMS will differentiate between fresh
and low levels of lipid oxidation.
2. The low variability in the analysis (as measured by the C of V) trans-
lates to fewer samples that are needed for analysis without sacri-
ficing the quality of the information.
3. GCMS data correlate well with raw meat color and sensory.

Restructure Beef Formulation

• BeefForequarter, 85% In
:-~ Processor Grade NaCl Salt
• Sodium Polyphosphates
l.: Com Syrup Solids (20 D.E-)
• Nat. Ox. Inhib.
• Chilled, Soft Water

FIGURE 6.32 Restructured beef is formula is 10.4% nonmeat ingredients. The GCMS
method provided the sensitivity for measuring oxidative stability in value added raw meat.
In addition, the polyphosphates and corn syrup solids could interfere if TBARS method was
used. Formulation developed internally for a study.

A study was conducted to determine at what stage during distribution
in commerce affected shelf life the most. Identifying the points of greatest
oxidative stress will provide information needed to manage oxidation.

1. Stored raw, non-barrier film in a + 20 °F (–7 °C) freezer for 15 days
(processor abuse, meat is held at –15 °F (–26 °C) to –25 °F (–32 °C).