14B-31

C. T. LI, Department of Animal Sciences, The Ohio State University, 126 Vivian Hall, 2121 Fyffe Rd., Columbus, OH 43210, M. Wick, Department of Animal Sciences, 230A Plumb Hall, 2027 Fyffe Rd., Columbus, OH, and D. Min, Department of Food Science and Technology, 2121 Fyffe Rd., Columbus, OH.

JUSTIFICATION: Flavor is the major quality of meat responsible for consumer preferences. One of the most important causes of flavor deterioration in meat is lipid oxidation in animal tissue that begins almost instantly after slaughter.

OBJECTIVES: The objective of this research was to evaluate a new method of determining lipid oxidation of animal tissue.

METHODS: The lipid oxidation of fresh lamb tissue was determined by measuring peroxide value (PV) and thiobarbituric acid (TBA) value of lamb tissue in 6 replicates. PVs were determined by AOCS and a spectrophotometric method (SPM). To address the issue of reproducibility caused by the non-homogeneous nature of animal tissue the lipid oxidation of a corn oil sample was evaluated by all three methods.

RESULTS: The PVs of lamb tissue determined by AOCS and SPM were 1.43 and 1.52 meq/kg (P>0.05), respectively. Coefficients of variation (CV) for AOCS and SPM methods were 33.71 and 10.73%, respectively. The TBA was 0.100 ug/g. The CVs for the same sample TBA was 14.53%. The PV of corn oil by AOCS and SPM were 52.27 and 51.70 meq/kg, (P<0.05), respectively. The CVs of AOCS and SPM were 0.36 and 0.21%, respectively, which were considered excellent. The TBA and CV of the corn oil were 0.39 ug/g and 4.62%, respectively.

SIGNIFICANCE: SPM provided the better reproducibility among the AOCS and SPM for lamb tissue PV analyses. SPM also provided better reproducibility than the TBA. SPM takes 30 minutes, but TBA takes 16 h. The SPM, which is more rapid and reproducible compared to AOCS and TBA, could be effectively used to evaluate the lipid oxidation in animal tissue. This new spectrometric PV method could have a potentially great analytical contribution to the meat industry and other food industries.