“…Previous studies have suggested that low concentrations of Ca 2+ are able to release the Fe 2+ bound to negatively charged lipid groups, increasing the catalytically active Fe 2+ , thereby stimulating the Fenton reaction. Consistent with this, chicken and beef muscle that had been injected with calcium chloride and cooked, showed increased TBARS when calcium chloride was added at the lower doses (0.05% for chicken; 0.05%, 0.1%, and 0.15% for beef), whereas higher doses decreased lipid oxidation (Cho and Rhee 1995). Injection of beef with calcium chloride (0.12%, 0.24%, and 0.36%) and calcium lactate (0.24%, 0.48%, and 0.72%) accelerated lipid oxidation, whereas calcium ascorbate (0.43%, 0.86%, and 1.29%) inhibited lipid oxidation (Lawrence and others 2003).…”