Kinetics of alteration of packed red meat hamburgers

The objective of this work was to study the oxidation of fresh meat hamburger by selecting the critical quality index of lipid oxidation and quantifying the kinetics of alteration of red meat oxidation. Meat hamburger were stored at 4°C and 10°C for 21 and 17 days respectively. The following quality index were monitored: pH, color (L*, a*, b*), secondary lipid oxidation (TBARS test), and metmyoglobin percentage (Metmio%). Results showed that among quality indices the colorimetric parameter a* and MDA were the only ones able to discriminate samples as function of time, atmosphere and temperature.