ABSTRACTGlutathione peroxidase (GSH‐Px) activity was measured and selenium (Se) values obtained on beef semitendinosus muscles. TBA numbers were determined on stored, ground beef patties prepared from the same samples. Factors affecting the assay and the stability of the enzyme in post‐rigor beef were examined. According to these studies, GSH‐Px activity could be assayed directly from the muscle extract. The enzyme was viable throughout the rigor process and exhibited activity within the expected meat pH range. A statistically significant correlation between GSH‐Px and muscle Se was obtained. The correlation coefficient was only moderately high (0.65). Comparison of the muscle Se values obtained in this study to a suggested minimum for nutritional adequacy in cattle indicated that values for several of the muscles in the present study were similar to or below this minimum value. Studies encompassing the total GSH‐Px system are needed to determine if this system can serve to protect raw beef from oxidative deterioration durin
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