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J. I. Gray and A. M. Pearson, “Rancidity and WarmedOver Flavor,” In: A. M. Pearson and T. R. Dutson, Eds., Advances in Meat Research, Van Nostrand Reinhold Co., New York, 1987, pp. 221-269.

has been cited by the following article:

• TITLE: Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents

  AUTHORS: Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro

  KEYWORDS: MDCM; Lipid Oxidation; Agents

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.8A, July 30, 2013

  ABSTRACT: The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.