Abstract
The effect of low-temp storage on the fatty acid composition of meat lipids was studied. Fat samples were taken from the perirenal and subcutaneous depots of 12 beef carcasses. The samples were divided and one-half from each carcass were stored at −37C for four months. The fat samples (before and after the low-temp storage period) were then extracted, the glyceride fractions separated by low-temp solvent crystallization, and subsequently analyzed by gas-liquid chromatographic techniques. The data obtained in this study and the changes in fatty acid composition noted were not consistent with the pattern of oxidative deterioration but would appear to indicate that non-oxidative mechanisms were responsible for the changes in fatty acid composition observed.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
American Meat Institute Foundation, “The Science of Meat and Meat Products,” W. H. Freeman & Co., San Francisco, 1960, p. 124–131.
Lea, C. H., “Lipids and Their Oxidation,” The AVI Publishing Co., Inc., Westport, Conn., 1962, p. 3–28.
Meyer, L. H., “Food Chemistry,” Reinhold Publishing Corp., New York, 1960, p. 32–42.
Watts, B. M., Adv. Food Res.5, 1–52 (1954).
Lundberg, W. O., “Lipids and Their Oxidation,” The AVI Publishing Co., Inc., Westport, Conn., 1962, p. 31–50.
Watts, B. M.,Ibid.“ The AVI Publishing Co., Inc., Westport, Conn., 202–214 (1962).
Lea, C. H., J. Soc. Chem. Ind.50, 215T-220T (1931).
Ramsbottom, J. M., Refrig. Eng.53(1), 19–23 (1947).
Privett, O. S., F. J. Pusch and W. O. Lundberg, Food Tech.9, 347–351 (1955).
Hiner, R. L., A. M. Gaddis and O. G. Hankins,Ibid. 5, 223–229 (1951).
Chang, I., and B. M. Watts, JAOCS29, 334–338 (1952).
Brown, J. B., and D. K. Kolb, Prog. Chem. Fats Other Lipids3, 57–94 (1955).
Garton, G. A., T. P. Hilditch and M. L. Meara, Biochem. J.50, 517–524 (1952).
Hilditch, T. P., and R. K. Shrivastava, JAOCS26, 1–4 (1949).
Luddy, F. E., G. R. Fertsh, and R. W. Reimenschneider,Ibid. 31, 266–268 (1954).
Reiser, R., and H. G. R. Reddy,Ibid. 36, 97–99 (1959).
Bailey, A. E., “Industrial Oil and Fat Products,” 2nd ed., Interscience Publishers, Inc., New York, 1951, p. 142–149.
Lange, W., JAOCS27, 414–422 (1950).
Snedecor, G. W., “Statistical Methods,” 2nd ed., Iowa State University Press, Ames, 1956, p. 291–328.
Author information
Authors and Affiliations
Additional information
Journal Series of the Pennsylvania Agricultural Experiment Station, Paper No. 2900.
About this article
Cite this article
Huston, C.K., Sink, J.D., Miller, R.C. et al. Fatty acid composition changes in meat lipids during low temperature storage. J Am Oil Chem Soc 42, 141–145 (1965). https://doi.org/10.1007/BF02545051
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02545051