2.2. Meat initial characteristics tests

The fat determination was carried out using the Folch method (Sündermann et al., 2016). 5 g of ground turkey or entrecote were homogenized at a 1:3 ratio with DDW (w/v). 1 ml of the homogenate was diluted 1:5 with Chloroform-methanol (2:1) along with 1 ml of water. The lower organic phase was collected in pre-weighed test tubes, left to dry completely, followed by weighing the tubes to estimate the mass of extracted fat. The results were presented as percentage (%) of the fat content.

Ground turkey or entrecote at quantity of 5 g were placed in an oven for 18 h at 105 °C. The dried meats were weighed after 18 h, and the resulting weight differences were presented as moisture (water content) (%).

The grounded meats were homogenized (Polytron PT 3000) with three portions of DDW. The homogenate was mixed immediately with 12% TCA at a 1:1 ratio and centrifuged (Thermo Fisher, Heraeus Megafuge 16 R) for 10 min at 10,000 RPM at 4 °C. Lipid peroxidation was determined by measuring TBA reactive substances (TBARS) which were expressed and calculated as malondialdehyde (MDA) levels. The supernatant after the centrifuge was mixed with TBA (10 mM) at a 1:1 ratio, and the samples were heated in a boiling water bath for 15 min. Then, the absorbance of the samples were measured at 532 nm (Shimadzu UV-1700, PharmaSpec), and the MDA was calculated according to 1 μmol/L = 0.156 absorbance and expressed as nmol/g meat.