Lipid oxidation
Lipid oxidation was evaluated on raw and marinated samples by
measurement of thiobarbituric acid reactive substances (TBARS). It
was measured in duplicate on whole meat extract according to the
method of Mercier, Gatellier, Viau, Remignon, and Renerre (1998).
The results were expressed as mg of malondialdehyde (MDA) per kg
of meat (TBA units).