Influence of heat treatment on lipid oxidation and glutathione peroxidase activity in chicken and duck meat
To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck muscle were heated to an internal temperature of 60, 70 or 80 degrees C and the meats were then stored at 8 degrees C for up to 6 days. Thiobarbituric-acid-reactive substances (TBARS) and glutathione peroxidase (GSHPx) activity were measured on days 0, 1, 3 and 6. In heated muscle samples, TBARS increased dur
