Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork

The antioxidant effects of 0.5-2.0% milk mineral (MM) was tested in raw and cooked ground pork stored at 2degreesC or -20degreesC, compared to butylated hydroxytoluene (BHT) and sodium tripolyphosphate (STP). TBA numbers were low and not different between raw meat treatments. TBA numbers were lower (P<0.01) for cooked treatments with MM or STP compared to controls or treatments with BHT. Experiments were also done to determine acceptability of pork samples with various TBA values, and to determine effect of holding time before serving on TBA values. Cooked pork patties held at 71degreesC for 90 or 120 min had higher (P<0.05) TBA values than patties held for 0-60 min. Thus patties could be warmed for 60 min after cooking without significantly increasing TBA number. For paired-preference sensory testing, patties were cooked and stored at 2degreesC for 0, 1, 2 and 3 days to obtain TBA numbers of 0.4, 1.5, 3.4 and 3.9 respectively. Panelists preferred (P<0.001), patties with TBA number <0.5, compared to patties with TBA numbers >1.4. (C) 2003 Elsevier Ltd. All rights reserved.