Thiobarbituric Acid Reactive Substances Method Research Articles

Effect of dietary iron and copper on performance and oxidative stability in broiler leg meat

1. An experiment was carried out to determine the effect of removal of supplemental iron and copper from broiler diets during the last 3 weeks before slaughter on broiler performance, tissue vitamin E concentrations and oxidation values in raw, cooked and stored broiler leg meat. 2. Removal of supplemental iron and copper from the diet slightly decreased food efficiency; the differences were significant only when both minerals were removed simultaneously. 3. Effect of iron withdrawal on iron concentration in tissue was low. However, total copper concentration in tissue was reduced in animals deprived of iron or both minerals simultaneously. 4. Removal of dietary iron and copper did not affect vitamin E concentration in raw and cooked meat, while stored meat showed lower concentrations in animals deprived of iron and copper simultaneously. 5. The removal of iron and copper from the diet reduced oxidation values in cooked broiler leg meat as measured by the thiobarbituric acid-reacting substances method (TBARS).

Antioxidative/Antimicrobial Effects of Galangal and α-Tocopherol in Minced Beef

The antioxidant and microbial stabilities of galangal (Alpinia galanga) extract in raw minced beef were examined at 4 ± 1°C. Raw minced beef containing galangal extracts (0 to 0.10%, wt/wt) were prepared. Lipid oxidation during refrigerated storage was assessed by monitoring malonaldehyde formation, using the thiobarbituric acid reactive substances method. In minced beef, added galangal extract improved oxidative stability. Galangal extract at higher concentrations of 0.05% and 0.10% (wt/wt) were also found to extend the shelf-life of minced beef. Addition of α-tocopherol (0.02%, wt/wt) to galangal extract (0.05%, wt/wt) were observed to increase the oxidative but not the microbial stability of minced beef during the storage of 7 days. Galangal extract may prove useful in inhibiting lipid oxidation and increasing microbial stability of minced meat.