Application of 2‐Thiobarbituric Acid Reaction to Exudates of Frozen and Refrigerated Meats

摘要

ABSTRACTLipid oxidation in frozen and refrigerated meats was followed by application of the TBA test to their deproteinized exudates obtained by meat centrifugation and TCA addition. Use of meat‐exudate avoided drastic treatments which could alter 2‐thiobarbituric acid reactive substance (TBARS) content. Differences in the absorption spectra of the extracts assayed by Tarladgis and modified Matsushita reactions are described. Recovery factors of malonaldehyde (MAL)‐injected meats were lower than those in which an intimate contact was not allowed. The modified Matsushita reaction gives better results than the Tarladgis reaction in determine TBA numbers in meat exu