Another index of secondary products formed by oxidation of unsaturated
fatty acids in processed pork meatballs stored for 21 days at 4 °C
was assessed as the thiobarbituric acid reactive substance index
(TBARS). The result, presented in Table 3, showed the presence of
these products in all samples on the first day. Their levels ranged from
0.70 mg/kg in sample YW to 1.86 in the sample with BHT.