ABSTRACT
The preservation and cooking of meat are integral processes in the food industry, influencing its quality, safety, and shelf life. This investigation explores the influence of various cooking techniques on hydrogen peroxide levels in meat samples and their implications for meat quality, safety, and shelf-life extension. Four distinct sample groups were examined, including raw, raw and cured, boiled, and boiled, cured, and fried meat samples. The average hydrogen peroxide levels (%) recorded for each group were as follows: raw (33.00 ± 4.24), raw and cured (32.00 ± 5.65), boiled (33.00 ± 3.00), and boiled, cured, and fried (44.00 ± 7.00). The findings underscore the pivotal role of cooking techniques in meat processing for ensuring optimal quality and safety standards. While curing manifests a modest antioxidative effect, boiling demonstrates minimal influence on oxidative activity. However, the amalgamation of boiling, curing, and frying elicits a substantial increase in hydrogen peroxide levels, signifying heightened oxidative activity. Understanding these dynamics is imperative for informing practices within the meat industry, facilitating advancements in food preservation methods that effectively mitigate oxidative processes. By enhancing our comprehension of the impact of cooking techniques on meat oxidative profiles, this study contributes to the delivery of high-quality, safe meat products, thus promoting consumer health and nutrition.
