A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH
1978/07/01 by G. M. SIU, Gol'dat SIu, H. H. DRAPER +1 · 19 citations
Agricultural and Biological Sciences · Engineering · #Meat and Animal Product Quality #Advanced Chemical Sensor Technologies #Animal Nutrition and Physiology
paper · doi:10.1111/j.1365-2621.1978.tb15256.x
Abstract
ABSTRACT A survey was made of the malonaldehyde (MA) content of 96 fresh and processed meat and fish samples obtained from supermarkets. MA content ranged from 0.14 μg/g in a cooked ham sample to 10.05 μg/g in a cooked chicken sample. Ninety‐two percent of the processed or cured meats and 38% of the fresh meats contained less than 1 μg/g. Sixty percent of the fresh meat samples ranged between 1 μg/g and 6 μg/g. Cooking led to only slight increases in MA in most meat samples, but up to 10‐fold increases in roasts cooked for 3 hr.
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