Abstract
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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