Abstract
This research represents a follow-up of previous original investigation on the methodology for evaluating biochemical indicators in the quality of pork, beef and chicken in accordance with the technology of the slaughter stage. The UV-VIS spectrophotometric approach enables to determine the concentration of the malondialdehyde that in the investigation is defined as the freshness indicator of the fresh meat obtained after slaughter, which is a very important standard of traceability. In the proposed methodology, the investigated biochemical reaction consists in building the red chromogen with λ = 532 nm between thiobarbituric acid and malondialdehyde in the glacial acetic acid medium. A comparative analysis of the significant limit difference according to ANOVA was done between the meat samples kept in the thermostat and those placed in the refrigerator, and this confirmed the hypothesis of the rancidity mechanism in the raw material.
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