The effect of phytic acid on oxidative stability of raw and cooked meat

The effects of phytic acid addition (0.1, 1 and 5 mM) to pork and beef homogenates on TBARS and metmyoglobin levels in raw meat, and TBARS and heme iron contents in cooked meat during 3 days of storage at 4 °C were investigated. Also, the role of inositol as a potential synergist of IP6 (phytic acid) was examined. IP6 effectively decreased the TBARS accumulation in raw and cooked meat homogenates. The metmyoglobin formation was inhibited in raw beef by phytic acid in a dose-dependent manner. The effect of IP6 was more pronounced in cooked meat than in raw and in cooked beef homogenates more than pork. Inositol did not enhance antioxidant action of phytic acid in minced meat.