LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY

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Abstract
Muscles of beef, pork and chicken purchased in two seasons were analyzed for lipid oxidation potential, concentrations of total pigments, myoglobin and nonheme iron, and microsomal enzymic lipid peroxidation activity. To determine lipid oxidation potential, thiobarbituric acid (TBA) assays with antioxidant protection were conducted on raw and cooked comminuted muscles stored at 4°C. TBA values of raw chicken muscles (white and dark) and pork muscles were low and changed little during 2–6 days of storage, whereas the values of raw beef muscles were higher and increased progressively. However, TBA values of cooked muscles of all three species increased during 2–4 days of storage with no marked differences among the species. Total pigment and mycglobin concentrations best explained the differences in TBA values of stored, raw muscles among the three species.