S. Raharjo et al., SOLID-PHASE ACID-EXTRACTION IMPROVES THIOBARBITURIC ACID METHOD TO DETERMINE LIPID OXIDATION, Journal of food science, 58(4), 1993, pp. 921
Samples (110g) of raw (17.2-22.6% fat) and cooked 12.6-16.4% fat) grou
nd beef in plastic cups were stored aerobically at 4 +/- 1-degrees-C.
Lipid oxidation was measured by four versions of the thiobarbituric ac
id (TBA) test, including aqueous acid extraction-C18 (TBA-C18), direct
heating, distillation, and unmodified aqueous acid extraction; and by
sensory evaluation of rancid odor after 0, 2, 4, 6, and 8 days storag
e. The TBA-C18 method was more specific (P<0.05) and its limit of dete
rmination was 20 times lower than the other methods in detecting malon
aldehyde. Results correlated (r=0.856 to 0.883 in raw, and r=0.936 to
0.981 in cooked meat) with sensory evaluation scores.