Abstract
ABSTRACT: This study was done to determine the optimum level of dried milk mineral (MM) to inhibit lipid oxidation in various ground meats. Cooked ground beef and pork required 2% MM to maintain thiobarbituric acid (TBA) values < 1.0 after 14 d refrigerated storage, compared to 1% MM for ground turkey. TBA values of cooked ground beef were lower (p < 0.05) when MM was added in water suspension, rather than as a dry powder. Among MM components (phosphate, calcium, and citrate), polyphosphates most effectively maintained low TBA levels during storage. MM probably chelates soluble iron to colloidal calcium phosphate particles, thus removing iron as a catalyst for lipid oxidation.
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