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