PREVENTION OF LIPID OXIDATION IN PRECOOKED TURKEY MEAT PATTIES WITH HOT PACKAGING AND ANTIOXIDANT COMBINATIONS

The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turk ey meat. The TBARS values of cooked patties were greatly affected by t he degree of oxidation in the raw meat, and the effectiveness of antio xidants varied with added prooxidants. Ascorbate and free radical term inators had stronger antioxidant effects than iron chelators, and chel ating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and anti oxidants provided cooked patties with better protection from lipid oxi dation than either treatment alone.