A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

TLDR

The study measured TBA values of raw pork using both distillation and extraction, and of raw beef using extraction, during storage at 4 °C and –20 °C, and derived mathematical relationships between pork and beef TBA values at 4 °C. TBA values were lower than those reported for cooked tissues, varied significantly between beef and pork, increased during storage at 4 °C but not at –20 °C, were inversely related to pH, and the extraction method proved acceptable and easier than distillation, though the TBA test has limited use for frozen meat.

Abstract

SUMMARY 2‐Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were significant animal differences in TBA values of beef and pork; there were significant changes in TBA values of these tissues during storage at 4°C, but changes during storage at –20°C were insignificant. pH and TBA values were inversely related. Mathematical relationships between TBA values of pork and beef during storage at 4°C. between TBA values and pH and between results obtained by the two procedures for determining TBA values of pork during storage are discussed. The extraction method is an acceptable method for determining TBA values and is easier to use than the distillation method. The TBA test has limited use for meat samples that have been frozen.