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Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species
Author(s) -
WILLIAMS J. C.,
FIELD R. A.,
MILLER G. J.,
WELKE R. A.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05082.x
Subject(s) - lipid oxidation , longissimus dorsi , food science , chemistry , pigment , hemoglobin , red meat , zoology , biochemistry , biology , antioxidant , organic chemistry
Four methods of TBA analysis were used to study lipid oxidation in cooked longissimus and biceps femoris muscle from 10 antelope, deer, elk and beef animals. Pigment characteristics and total lipid were also evaluated to determine their effect on lipid oxidation. Differences (P < 0.05) existed among species for all TBA methods studied. Differences in pigmentation, percent lipid and phospholipids existed (P < 0.05) among methods of TBA analysis and among species. No one factor was consistently correlated with degree of lipid oxidation for any of the methods or species studied. Beef tended to be higher in percent fat and lower in total pigment and percent hemoglobin than tissue from the other species. Beef also tended to produce TBA numbers which were higher than those from antelope, deer or elk.