Effect of Aggravated Temperature on Indicators of Oxidative Texture of Canned Meat

The article presents experimental data on the study of the processes of oxidative spoilage of fat in sterilized canned meat when stored under temperature conditions of + 37 °C. The intensity of oxidative processes is estimated indirectly by the accumulation of primary and secondary products of fat oxidation. The dynamics of such physical and chemical indicators as thiobarbituric acid, acid, peroxide numbers, active and titratable acidity are considered.