Effects of storage conditions on lipid oxidation of ground pork

The ground pork which the ratio of fat to muscle 1∶1 was stored at -18, -24, -40℃, and AV, POV and TBA values were evaluated every ten days. Effects of storage temperatures and times on lipid oxidation of ground meat were researched. The result showed that storage time and temperature had significant effects on the oxidation of ground meat (p<0.05) . With increasing storage time, the values of AV increased firstly and then decreased, while the values of POV and TBARS increased continuously. Decreasing storage temperature could get lower the values of AV, POV and TBARS which changed slowly. Reducing storage temperature and time could help to control lipid oxidation and the research showed that the best storage period was less than 20 days, the 30th day had the balance of fat hydrolysis and fat oxidation, the best storage temperature was the below 40℃ while the optimal storage temperature of ground meat was below 24℃ from the viewpoint of saving energy.