Determinación de la oxidacion de la mioglobina en carne cruda liofilizada

More important than the lipid content of a food,it is the state in which it is served, and consequently it's participation on chronic or degenerative diseases. The products obtained from lipid oxidation, have been studied by the scientific community due to it's probable relationship with cancer. The technologist involved on the development of new processes should keep in his mind the nutritional power and it's implications on public health. The classic method to evaluate the extension of the lipid stability on meat is the TBA test (2-thiobarbituric acid), and peroxide value, but the do not give adequate results on freeze dried muscles. In this paper we evaluate the myoglobin changes induced by oxidation of freeze dried meat.