ABSTRACTAn attempt was made to determine lipid oxidation by measuring the oxidative loss of cholesteryl linoleate in a freeze‐dried model system and in a meat system. In the model system containing cholesteryl linoleate (lg), cobalt chloride (10 ppm) and cellulose (24g), there was a direct relationship between the loss of Cholesteryl linoleate and pentane production, an index of lipid oxidation during storage. As the pentane production increased rapidly, the cholesteryl linoleate concentration decreased accordingly. However, in the meat system, the loss of cholesteryl linoleate extracted by isopropanol was not evident throughout the storage period while a significant amount of pentane was produced. Therefore, this method was suitable for following the oxidative rancidity for the model system but not for the meat system under the experimental conditions of the present stud
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