title: Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat.
abstract: Lipid oxidation in chicken breast was measured during refrigerated storage in air by front face fluorescence and by thiobarbituric acid techniques. Three chicken genotypes were compared: Standard (fast-growing line), Certified (medium-growing line) and Label (slow-growing line). Lipid oxidation was stable during the first 3 days of storage and then increased in the certified and label animal groups. Standard animals were very stable towards lipid oxidation. This study showed a good correlation between fluorescence intensity and thiobarbituric acid reactive substances measurements. Front face fluorescence technique can be used as a valuable index of lipid oxidation in chicken meat.
authors: Qualité des Produits Animaux, INRA, Centre de Theix, 63122 St. Genès Champanelle, France.
authors: Philippe
authors: P
authors: Gatellier
authors: Suzana
authors: S
authors: Gomez
authors: Vérane
authors: V
authors: Gigaud
authors: Cécile
authors: C
authors: Berri
authors: Elisabeth Le
authors: EL
authors: Bihan-Duval
authors: Véronique
authors: V
authors: Santé-Lhoutellier