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By C O Chichester, E. M. Mrak, G. F. Stewart

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Morgan and Watts (1948) made use of the natural antioxidants present in soybean flour as well as added gum guaiac, tocopherol, and ascorbic acid t o protect dehydrated pork scrapple. Lineweaver et al. (1952) added a commercial antioxidant preparation consisting of 20% BHA, 6% propyl gallate, and 4 % citric acid in 70 % propylene glycol to the water in which turkeys were cooked before preservation as the frozen creamed product. 005% of the weight of meat they were able to show excellent protection over storage periods up to twelve months.

1 % Ascorbic acid. . . . . . . . . . . . . . . . 02% Commercial liquid smoke preparation. . . . . 2 0 . 0 Ascorbic acid and smoke preparation. . . . . . . . 5 . 9 30 BETTY M. WATTS When antioxidants are introduced into meats with the aid of special solvents or emulsifying agents, it is obviously necessary to test the added dispersing agent not only for toxicity but also for effect on rancidity and discoloration. Propylene glycol, for example, has been widely used in experimental studies as a vehicle for introducing antioxidants into meats, since it will dissolve both fat-soluble phenolic substances and also watersoluble synergists.

Light exclusion interferes with the transparency of the package. , 1951). Since light accelerates oxidative changes only in the presence of oxygen, vacuum or gas packing can eliminate the detrimental effect of light. With refrigerated fresh meats the problem is further complicated by the fact that the purplish red of reduced hemoglobin is less desirable than the oxygenated compound. Also lowered oxygen tension accelerates oxidation to methemoglobin, and lowered p H caused by carbon dioxide packaging further accelerates the oxidation.

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