Abstract
The possibilities were studied for adapting commercial TBA test paper (SIBATA SCIENTIFIC TECHNOLOGY LTD), the tester have developed for cooking oil, to the determination of beef lipid oxidation and to the prediction of oxidative stability during storage. Minced beef with a range of TBARS-values was produced by the following treatments: no storage (Treatment-1), storage for 3 days at 4°C (Treatment-2), and storage for one day at 30°C (Treatment-3). The samples were homogenized and the lipid oxidation level was measured by both a conventional method and the color scale (yielding an a＊ value for the CIELAB color scale) of the TBA tester. A significant correlation (P < 0.001) was observed between the TBARS-value and a＊ value, indicating that commercial TBA test paper can be applied to the measurement of lipid oxidation in beef, not only oil. The TBARS-value on Treatment 2 also had a significant (P < 0.001) correlation with the TBARS-value (R2＝0.569) or a＊ value (R2＝0.546) on Treatment 3. These observations suggest that the TBARS-value of beef stored for 3 days at 4°C was predictable from either the TBARS or the a＊ value of beef stored for one day at 30°C.
