Thiobarbituric acid test for monitoring lipid oxidation in meat

Lipid oxidation is a significant problem relative to off-flavour and off-odour, and warmed-over flavour appears to be related to lipid oxidation in meat. In this review article the thiobarbituric acid (TBA) test for lipid oxidation measurements is described. Works on other techniques to measure lipid oxidation, as determination of malondialdehyde content by high performance liquid chromatography or gas chromatography are reviewed. A detailed description of the different TBA test procedures, possible interferences and limitations of this technique are also given.