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Effect of Frozen Storage Time, Cooking and Holding Temperature upon Extractable Lipids and TBA Values of Beef and Chicken^{1 ,2,}

Michigan State University, East Lansing

Abstract

Fresh cuts of beef, chicken dark meat and chicken white meat were frozen and stored at –18C for up to 13 months. At 0, 8 and 13 months of frozen storage, the lipid composition of fresh frozen raw meat and its TBA numbers were measured. A portion of raw frozen meat was also cooked after each storage period and subsequently held at either 4C or –18C for 48 hr, after which it was analyzed for constituent lipids and malonaldehyde (TBA numbers). Changes in total lipids of raw meat during frozen storage were largely due to losses in the triglyceride fraction. The phospholipid content of frozen raw meat was relatively constant, irrespective of length of time in freezer storage. Cooking elevated (P<.01) the percentage of phospholipids in relation to total lipids and accounted for a significant increase in rate of lipid oxidation. Cooked meat subsequently held at 4C for 48 hr was more susceptible to development of off-flavor than similar samples held at –18C for 48 hours. The stability of different types of meat, either raw, frozen or cooked was in order of: beef> chicken white meat> chicken dark meat.

¹ Presented at the 39th Annual Meeting of Food Technologists, St. Louis, MO, June 10 to 13, 1979.

² Michigan Agr. Exp. Sta. Journal Article 8869. The data presented herein is based upon work supported by the National Science Foundation under Grant No. ENG 76-04591. The authors acknowledge that the retortable pouches were furnished gratis by Continental Diversified Industries of Chicago, IL.

³ Present address: National Horticulture Research Institute, P. M. B. 5432, Ibadan, Nigeria.

⁴ Department of Food Science and Human Nutrition.

⁵ Department of Poultry Science.

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