Abstract
The effects of onion juice on several characteristics of cooked ground lamb were investigated. Onion juice was a more effective antioxidant than garlic juice in reducing development of rancidity in meat. TBA values for onion-treated samples were lower (P<0.05) after storage when the distillation method of TBA measurement was used. The extraction method may be a less sensitive test for rancidity. Taste panelists were able to discriminate between the onion-treated samples and the control, but onion samples were not preferred (P>.05). Mean hedonic scores were higher (P<0.05) for the onion-treated samples, indicating a more acceptable flavor after storage.
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