Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat
The effects of dietary treatment, packaging and irradiation singly or in combinations on the oxidative stability of broiler chicken thigh meat were studied. Lipid and protein oxidation of thigh meats from birds fed the diet supplemented with antioxidants (vitamin E + BHA) were significantly lower than those of the control while those from oxidized oil treatment were higher than the control. Vacuum-packaging slowed down while irradiation accelerated both lipid and protein oxidation of thigh meat during storage. Dietary antioxidants (vitamin E + BHA) and irradiation treatments showed stronger effect to lipid oxidation than protein oxidation. Significant correlation between lipid and protein oxidation in meat was foundduring storage. The results indicated that appropriate use of dietary antioxidants in combination with packaging could be effective in minimizing oxidative changes in irradiated raw chicken thigh meat.
Keywords: ASL R2761
How to Cite:
Xiao, S. & Zhang, W. & Lee, E. & Ahn, D. U., (2013) “Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat”, Iowa State University Animal Industry Report 10(1). doi: https://doi.org/10.31274/ans_air-180814-728