Lipid Oxidation and Pigment Changes in Raw Beef

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Abstract
SUMMARY– Two major sources of nonmicrobial deterioration in prepackaged raw meats are the development of off‐odors and off‐colors. The relationship of these changes to polyunsaturated fatty acid oxidation in the meat was investigated. Lipid oxidation was measured by the thiobarbituric acid test; pigment changes, by reflectance spectrophotometry. Lipid oxidation was found to produce detectable off‐odors in raw and subsequently cooked beef. Anaerobic packaging to prevent oxidation of myoglobin and in turn, lipids, appeared to be useful only if packaging (and oxygen removal) could be carried out rapidly and if meat contained sufficient enzyme activity to establish anaerobic conditions quickly and to completely reduce metmyoglobin. Propyl gallate and butylated hydroxyanisole, even under aerobic conditions, offered substantial protection to the fresh meat pigments and at the same time effectively inhibited lipid oxidation.