Lipid peroxidation in the meat samples was estimated using the
modification method ofNiehius and Samuelson (1968). A volume of
0.1 mL meat supernatant was treated with 2 mL of (1:1:1 ratio)
TBA–TCA–HCl reagent (thiobarbituric acid 0.37%, 15% trichloroacetic
acid and 0.25 N HCl). All the tubes were placed in a boiling water
bath for 30 min and allowed to cool. The amount formed in each of
the samples was assessed by measuring the optical density of the
supernatant at 535 nm using a spectrophotometer (Hewlett Packard,
UV/visible light) against a reagent blank. Percentage inhibition was
calculated using the equation