COMPARISON OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES DETERMINATIONMETHODS IN VARIOUS TYPES OF FROZEN, FRESH MEAT

Triplicate batches of chicken breast (CB), chicken thigh (CT), fresh g round beef (GB), ground beef patties frozen 2 years (BP), veal (V), po rk roast (PR), ground pork frozen 1 year (GP) and lamb (L) were homoge nized and subjected to each of five 2-thiobarbituric acid reactive sub stances determination methods (n = 3 TBARS determinations/sample/metho d/replicate). Distillation methods resulted in higher (p<0.05) TBARS v alues than extraction methods for all types of samples. TBARS ranges w ere CB=0.21-0.55; CT=0.21-0.40; GB=0.26-0.89; BP=1.14-4.00; V=0.18-0.8 2; PR=0.67-2.09; GP=1.17-4.01; and L=0.58-2.18. Distillation methods i n which antioxidant was added did not consistently produce lower TBARS than distillation without antioxidant. Distillation methods produced TBARS approximately 2 times those produced by extraction methods in le ss oxidized samples (CB, CT, GB, V), distillation methods produced TBA RS 2.75 times those produced by extraction methods in move oxidized sa mples (BP, PR, GP). Recoveries were quite different (ranging from abou t 65% to 95%) for the various methods indicating the need to run both standard curves and recovery rather than using published conversion fa ctors in TBARS calculations.