A Rapid Method to Evaluate Oxidation Capacity of Fresh Beef

Authors

Lasika S. Senaratne, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Timothy P. Carr, University of Nebraska-LincolnFollow

Date of this Version

2009

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

A method to determine the capacity of beef to oxidize was developed by spectrophotometrically measuring the formation of conjugated dienes after inducing oxidation. The assay was tested by comparing the oxidation capacity and oxidation products (2-thiobabutaric acid reactive substances) of beef stored in a cooler with various packaging types. There was an inverse relationship between oxidation capacity and oxidation products. As oxidation increases, the oxidation capacity of samples declines. This method of measuring oxidation capacity provides useful information without having to wait for oxidation to occur.