EFFECT OF HIGH-PRESSURE TREATMENT ON LIPID OXIDATION IN TURKEY THIGH MUSCLE DURING CHILL STORAGE

Formation of secondary lipid oxidation products during chill storage o f vacuum-packed (99% vacuum), pressure-treated turkey thigh muscle was found to depend on working pressure (pressure range up to 500 MPa at 10 degrees C) and to a lesser degree on pressurization time (10 and 30 min), Pressure treatment at 400 MPa and lower pressures for 30 min (a nd for 10 min) resulted in less formation of thiobarbituric-acid-react ive substances (TBARS) during 6 days of storage at 5 degrees C compare d to heat treatment at 100 degrees C for 10 min, while pressure treatm ent at 500 MPa for 30 min gave similar development of TBARS as did the heat treatment. The formation of TBARS during storage at 5 degrees C was found to depend exponentially on the pressure used for treatment a t both 10 min and 30 min, and apparent volumes of activation are propo sed as a parameter for quantification of the effects of pressure on li pid oxidation in meat during subsequent storage.