By C O Chichester, E. M. Mrak, G. F. Stewart
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Additional resources for Advances in Food Research, Vol. 5
And Morgan, A. F. 1951. Effect of tocopherol feeding on the coniposition of turkey tissues. PTOC. Exptl. Biol. Med. 78, 41. M. 1934. Studies on fat metabolism in the fowl. Biochem. J . 28,265. Davis, L. , and Bywaters, J. H. 1951. Preliminary report on prolonging storage life of frozen broilers. Unpublished data from the Virginia Agricultural Experiment Station. Doegey, J. L. 1943. Method for incorporating gum guaiac in fats. U. S. patent 2,308,912. Dubois, C. , and Tressler, D. K. 1943. Seasonings, their effect on maintenance of quality in storage of frozen ground pork and beef.
And Watts, B. M. 1950. Some effects of salt and moisture on rancidity in fats. Food Research 16, 1. , and Watts, B. M. 1952. The fatty acid content of meat and poultry before and after cooking. J. Am. Oil. 2B, 334. Chipault, J. , Mizuno, G. , Hawkins, J. , and Lundberg, W. 0. 1952. The antioxidant properties of natural spices. Food Research 17, 46. Clausen, D. , Lundberg, W. , and Burr, G. 0. 1947. Some effects of amino acids and certain other substances on lard containing phenolic antioxidants.
Chang and Watts (1949) ascribe this loss of activity on heating to coagulation of the hemoglobin. Tappel (1952) came t o the conclusion that the catalyst in both muscle and fat is a heme pigment, not a lipoxidase of the type known to occur in plants, since the catalytic effect here is apparent in heterogenous systems only, whereas lipoxidase is even more active in homogeneous solutions. The importance of this reaction in contributing to the oxidative changes which take place in meat is difficult to evaluate.