Fresh meats - beef, lamb, pork and turkey - deteriorate by oxidation when ground and stored at low temperatures, such as in self-service meat counters. The lean part of meat is more suspectible to lipd oxidation than is the surrounding fat. Decreasing the acidity of the lean tissue from pH 5.8 to 6.3 almost elimated lipid oxidation in Iowa State tests.
Iowa Farm Science Editorial Board
"For Your Interest,"
Iowa Farm Science: Vol. 18
, Article 7.
Available at: https://lib.dr.iastate.edu/farmscience/vol18/iss5/7