Autossidazione lipidica della carne e del grasso di deposito di coniglio durante la refrigerazione

Abstract

A trial was performed to evaluate the effect of prolonged chilling on lipid deterioration of rabbit meat and fat. Hind legs and perirenal fat were separated from 10 chilled rabbit carcasses; cuts were individually packaged in plastic bag and stored in refrigerator till 11th days after slaughter. Two days after slaughter (G0+2) the right hind legs and a portion of each perirenal fat were evaluated for TBA test and for peroxide value, respectively. Left hind legs, randomly sorted in two groups, were evaluated after 6 and 9 days of refrigerated storage (G0+8 and G0+11, respectively) for TBA test; at the same time portions of each perirenal fat were evaluated for peroxide value. TBARS' resulted 0.39, 0.74 and 1.17 mg/g for meat at G0+2 and G0+11 respectively and peroxide of fat resulted 5.00, 8.83 and 14.25 meq O2/kg at G0+2, G0+8 and G0+11 respectively