Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat

C. Narciso-Gaytan, D. Shin, A. R. Sams, J. T. Keeton, R. K. Miller, S. B. Smith, M. X. Sanchez-Plata
2010 Poultry Science  
The fatty acid composition of chicken muscle may affect the lipid oxidation stability of the meat, particularly when subjecting the meat to thermal processing and storage. The objective of this study was to evaluate the diet effect on lipid oxidation stability of fresh and cooked chicken meat. Six hundred broilers were raised for a 6-wk feeding period and were assigned to 8 treatments with 3 repetitions. Broilers were fed a basal corn-soybean meal diet, including 5% of either animal-vegetable,
more » ... ard, palm kernel, or soybean (SB) oil, each supplemented with a low (33 mg/kg) or high (200 to 400 mg/kg) level of vitamin E. Fresh breast and thigh meat and skin were packaged and refrigerated (4°C) for 15 d. Breast and thigh meat were frozen (−20°C) and stored for ~6 mo and then thawed, deboned, ground, and formed into patties of 150 g each. Patties were cooked (74°C), cooled, packaged, and stored in refrigeration for 6 d. The lipid oxidation development of the products was determined using the TBA
doi:10.3382/ps.2010-00738 pmid:21076113 fatcat:yxjkfwl5ovdqfccr4hu3f3x4k4