Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome

ABSTRACT A number of antioxidants were added to ground meat prior to cooking to achieve oxidative stability. The 2‐thiobarbituric acid (TBA) numbers of cooked‐meat samples after storage for up to 35 days were determined. Of the antioxidants tested, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), t‐butylhydro‐quinone (TBHQ), trihydroxybutyrophenone (THBP), nordihydro‐guaiaretic acid (NDGA), catechol, and ethoxyquin were effective at a level of 200 ppm giving TBA values of less than one. BHA, TBHQ, and ethoxyquin were equally effective at a level of 30 ppm. Ascorbyl acetal and ascorbyl palmitate retarded lipid oxidation effectively (TBA values of slightly over one after five weeks of storage). The cooked cured‐meat pigment showed some antioxidant effect which increased with increasing concentration, and at 18–24 ppm was better than that of 200 ppm of α‐tocopherol.