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Oxidation stability of comminuted meat products with oat addition

100%

Karwowska M., Dolatowski Z. J.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 3[A]

The research was undertaken to examine the effect of the addition of comminuted out roasted at a temperature of 100°C on the oxidative stability of comminuted meat products during their chill storage. It was demonstrated that values of the redox potential of oat-supplemented products were lower during 30-day storage period as compared to values obtained for the control product. The products enriched with a plant supplement were additionally characterised by higher colour stability than the control product. Values of TBA obtained for experimental meat products suggest that the applied oat supplement exerted a protective effect on fat, inhibiting its oxidation during storage of meat products.

Effect of various doses of oat added to a feed mixture on the contents of selected minerals in turkey meat

84%

Pomianowski J. F., Majewska T., Borowski J., Mozolewski W.

Journal of Elementology

2009

tom 14

nr 3

539-544

Owing to its high protein and low fat content, turkey meat is regarded as dietetic. It also has a beneficial composition in terms of amino acid and mineral content. The study involved an analysis of selected elements: zinc, magnesium, calcium, sodium, potassium and phosphorus in breast muscles of male turkeys BIG 6 fed on fodder with various content of oatmeal (0%; 5% and 10%). The content of selected elements was determined in previously mineralised samples: zinc, magnesium and calcium – by AAS, using a UNICAM 939AAA Solar flame atomic absorption spectrometer; sodium and potassium – by flame photometry with a Carl Zeiss Jena FLAPHO 4 flame photometer, and phosphorus – by colorimetric measurement with the hydroquinone reagent at a wavelength of 610 nm. The results were processed with a single- factor analysis of variance with the Statistica 8pl computer program, and the significance of differences was determined with Duncan’s test. Oatmeal application in the analysed doses in turkey feeding has been shown to reduce the content of the elements under study in turkey meat. The differences for the analysed elements have not been shown to be statistically significant (P = 0.05), except for sodium, whose content – unlike that of other elements – grew with the oatmeal content in the fodder

Ograniczanie wyników

1 Journal of Elementology

1 Polish Journal of Food and Nutrition Sciences

1 Borowski J.

1 Dolatowski Z. J.

1 Karwowska M.

1 Majewska T.

1 Mozolewski W.

1 Pomianowski J. F.

1 2009

1 2007

Wyniki wyszukiwania

Oxidation stability of comminuted meat products with oat addition

Effect of various doses of oat added to a feed mixture on the contents of selected minerals in turkey meat