Abstract
ABSTRACTHand‐deboned raw broiler meat was ground through a meat grinder and adjusted to pH values of approximately 3, 5, 7, and 9. The prepared samples along with the controls were covered and stored at 2–4°C. The 2‐thiobarbituric acid (TBA) values of the samples were measured immediately after sample preparation and during refrigeration storage for a period of 14 days. The pH values affected the lipid oxidation of ground raw meat as measured by the TBA test. The lower the pH values, the stronger pro‐oxidant affect. Adjusting the pH values of ground raw poultry meat to neutral or alkaline slowed the increase in TBA values.
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