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  • Title: Assessment of alpha-tocopheryl acetate supplementation, addition of salt and packaging on the oxidative stability of raw turkey meat.
    Author: Higgins FM, Kerry JP, Buckley DJ, Morrissey PA.
    Journal: Br Poult Sci; 1998 Dec; 39(5):596-600. PubMed ID: 9925311.
    Abstract:
    1. One-day-old turkey poults (n = 14) were randomised into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Two batches were formed from E20 meat (E20) and E20 plus 10 g salt/kg (E20S). Two similar batches were formed from E600 meat (E600) and E600 plus 10 g salt/kg (E600S). 2. The effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability of raw turkey patties was investigated during aerobic and vacuum-packaged refrigerated (4 degrees C) storage. 3. Dietary alpha-tocopheryl acetate supplementation reduced TBARS (thiobarbituric acid reacting substances) numbers for raw overwrapped and vacuum-packaged turkey leg and breast patties. 4. Dietary alpha-tocopheryl acetate had the greatest influence on TBARS numbers for raw overwrapped turkey leg patties. 5. The addition of 10 g salt/kg increased TBARS numbers for overwrapped and vacuum-packaged turkey leg and breast patties. 6. Vacuum-packaged patties remained more oxidatively stable than similarly treated overwrapped patties throughout the experimental period.
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