Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork

α-Tocopherol and β-carotene at 0.03% levels and sodium tripolyphosphate (STP) at 0.2% and 0.3% levels, alone and in combination, where added to ground turkey and ground pork. Hexanal was measured after cooking and storage at 4°C for 2, 4, or 6 d. α-Tocopherol alone significantly reduced hexanal of stored, cooked, turkey but had no effect in pork. STP was more effective than α-tocopherol and a combination of α-tocopherol with STP resulted in enhanced antioxidant activity. Hexanal of pork with 0.03% α-tocopherol plus 0.3% STP did not increase significantly during storage, and that of turkey increased only slightly. β-Carotene and salt (1% NaCl) had no effect on hexanal. L'α-tocopherol, le β-carotene et le tripolyphosphate de sodium (STP) sont rajoutes a la viande de porc ou de dinde hachee et refrigeree, seuls ou en combinaison. Le stockage a lieu a 4° pendant 2, 4 ou 6 jours. L'hexanal est dose, il reflete l'oxydation des lipides. L'α-tocopherol possede une activite antioxydante sur la viande dedinde, mais pas dans le porc. STP est plus actif que l'α-tocopherol, la combinaison des 2 ameliore l'activite antioxydante.