Turkey Lipid Characteristics: Influence of Sex, Age and Estradiol-17 Beta-Monopalmitate
Year: 1969
Type: article
Abstract: OXIDATION of turkey lipids is one of the most important factors that can change the flavor and/or odor of turkey meat. It is recognized that minor changes in the oxidative state of the lipids may enhance the turkey flavor; however, it is possible that further changes could cause the development of highly distasteful flavors or odors. Changes in the oxidation state of turkey lipids are due to a number of factors. Tappel (1953) reported on the activity of lipooxidase, a natural catalyst that is found in tissues. Clegg (1953) also discussed the catalytic activity of tissue extracts and indicated the enzymatic nature of the reactions. Watts (1954) reported on the effect of short wave lengths of light on the oxidation of lipids and found that their light is a potent accelerator. Metallic catalysis has been found to be an important factor in changing turkey lipids. Pokorny and Janicek (1965) and…
Source: Poultry Science
DOI: 10.3382/ps.0480274
Authors: W.E. Osborn, R.E. Moreng, T.E. Hartung
Institution: Colorado State University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $2,600
OpenAlex ID: W2328107973