Modified Extraction Method for Determining 2‐Thiobarbituric Acid Values in Meat with Increased Specificity and Simplicity

ABSTRACT: Monitoring the development of warmed‐over flavor (WOF) is critical for the quality control of meat products. This study was to modify the acid‐extraction method for analyzing thiobarbituric acid‐reactive substances (TBARS) as an indicator of WOF in cooked meats. After centrifuging the extract of cooked beef, the supernatant of the extract was reacted with 80 mM TBA solution at 40 °C. The reaction between TBA and malonaldehyde was completed within 90 min, and interfering agents such as sucrose did not form any detectable color interference. The TBARS values in cooked beef samples after storage at 4 °C for zero and 7 d were 2.1 and 10.8 mg/kg, respectively. The recovery rate was between 92 and 102%. This method could be used to measure TBARS in cooked beef.