Effect of in Vivo Injection of Antioxidants on Turkey Fat Stability ,

Abstract

THE turkey lacks the ability to deposit a sufficient quantity of natural antioxidants in its fatty tissues to prevent a relatively rapid onset of oxidative rancidity (Mecchi et al., 1956). Such a situation results in relatively short frozen storage periods, as compared to other common meats, before the turkey is considered unacceptable by consumers. Criddle and Morgan (1951) reported results in which turkeys on zero and low tocopherol diets were judged rancid after 3 months of frozen storage and those receiving high tocopherol diets were rancid after 9 months storage. Hanson and Fletcher (1958) recommended limiting storage of turkey dinners and turkey pies to 6 months or less at −12°C. or lower for optimum retention of quality.Some of the original work on the effect of feeding an antioxidant to improve body fat stability was accomplished by Barnes et al. (1943). They demonstrated that the keeping time of the rat’s.