Oxidation Stability of Meat Tested with VELP Scientifica’s OXITEST Oxidation Stability Reactor

Thanks to the bacteria that find a nutrient rich substrate, meat is a highly perishable product. Among the alterations, the lipid oxidation results in “off flavor”. One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note explores how OXITEST can determine the oxidation stability of various sample types, without the need for preliminary fat separation.