[Lipid peroxidation in the muscles of various animals]

The dynamics of cumulation was followed up of the products of peroxide oxidation of lipids (POL) during the storage of meat obtained from broiler birds, pigs, and calves, and the activity was determined of one of the systems responsible for the deposition of such products--the nonenzyme system. Results showed that the cumulation of POL products in sampled white poultry meat and meat of pigs and calves, stored for 20 days at -5 degrees to -10 degrees C had close values. The rate of deposition in red poultry meat appeared to be several times higher. Investigations into the activity of the nonenzyme system that produced catalytic effects with POL 4 to 5 hours after sampling the meat revealed that it was lowest in homogenates of calf meat, and it was highest in homogenates of poultry meat, especially of red poultry meat. In this respect the meat of pigs ranked second. The data of the two criteria used showed that the rate of POL in PSE meat was lower than in normal meat of pigs.