2.3. Lipid oxidation
The amounts of TBARS in washed, minced breast and leg meat
samples were determined according to the previously reported
method (McDonald & Hultin, 1987). A minced sample (1 g) was
homogenised with 10 ml of 0.15 M KCl. A one ml aliquot was
added to 2 ml of trichloroacetic acid/thiobarbituric acid (TCA/
TBA) stock solution (15% TCA (w/v) and 0.375% TBA (w/v) in
0.25 M HCl) and 3 ml of 2% butylated hydroxytoluene (BHT)
(w/v) prepared in ethanol and immediately mixed thoroughly with
a vortex mixer. The mixture was then incubated in a 95 C water
bath for 30 min to develop colour. After cooling at room temperature,
the sample was centrifuged at 2000g for 10 min. The absorbance
of the resulting upper layer was measured at 532 nm. The
amounts of TBARS were expressed as nmol of malondialdehyde
per g of meat using a molar extinction coefficient of
1.56 105 M1 cm1.