Abstract
ABSTRACTA study was performed to compare two procedures for the determination of thiobarbituric acid (TBA) levels in meat, i.e., the widely accepted distillation procedure versus a more rapid and direct extraction technique. Both methods produced statistically identical values for the rate of increase in TBA levels upon storage of precooked muscle foods. Addition of the antioxidant propyl gallate (PG) and the chelator ethylenediaminetetraacetic acid (EDTA) at concentrations of 200 ppm and 400 ppm, respectively, to the tissue samples prior to homogenization was found to be necessary both to retard further lipid oxidation and to serve as a ‘blank’or control to distinguish the color products formed between malondialdehyde (MDA) and TBA with those produced between other peroxides and TBA. The need for use of a control appears to be species dependent.
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