Abstract
The effects of exogenous water and salts on lipid oxidation in ground beef were determined. Deionized water, salts, or both, were added to treatment samples. Salts used were sodium chloride, potassium chloride and sodium sulphate, all at 3% concentration. The Thiobarbituric acid (TBA) test was used to assess lipid oxidation. Addition of water at a 10% or 20% level had no effect on rancidity. Sodium chloride and potassium chloride reduced TBA numbers. Adding water to those samples containing potassium chloride and sodium sulphate raised moisture content.
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