The content of products of lipid peroxidation in meat and subproducts of fattening cattle on different terms after slaughter

G. I. Pocotylo

The data about content of products of lipid peroxidation in meat, heart, liver and kidneys of fattening cattle after 1 and 12 hours after slaughter and after 1 and 4 months of frozen storage are presented in this article. It was established that the content of lipid peroxidation products in meat and subproducts 12 hours after slaughter is significantly higher than 1 hour after. The differences in lipid peroxidation products in meat and subproducts 12 hours after slaughter and 1 and 4 months after frozen storage are not reliable.

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