Page 274 - Natural Antioxidants, Applications in Foods of Animal Origin

Methods and Their Applications for Measuring 253
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Comparison of Antioxidant Consumption in Raw 80% Lean Ground Beef

• Target

~Stored in cooler, non barrier
packaging

D Stored frozen ->thawed at
35"F before analysis, barrier
(vacuum) packaging

T=O T+24 T+48 T+72
Hours Stored at 35°F (1.6°C)

FIGURE 6.38 The analysis confirms the addition of the oxidation inhibitor missed the
targeted level and frozen storage inhibits oxidation.

6.4 CONCLUSION

The methods and their application for processed meat products are described
in the chapter to emphasize there is no such thing as a routine analysis.
The information presented reviews the importance of understanding which
method provides the information appropriate for a given situation, the
importance of following good technique, the relationship between sensory
and analytical data; and the effect of ingredients have on analytical data.
As the reliance on analytical data for making good decisions increases, so
will the need for more analytical precision and reduced analytical time. For
example, advantages by modifying an existing analytical method (described
in Section 6.2.1) using electrochemical technology are illustrated in Figures
6.39(a) and 6.39(b).
Figure 6.39(b) shows an improved precision (i.e., a standard deviation
of five) by technical modification decreases the number of samples (thereby
the time for analysis) collected for analysis without sacrificing the quality of
the information.
The scope of the chapter includes description of methods that can also
be used to measure shelf life, improve processing efficiency (e.g., WHC of
meat); and, improve the quality of formulations for value-added meat prod-
ucts (e.g., color stability of paprika in Italian sausage seasoning).