Dear Ayad,

The laws regulating the use of additives in food, as well as the use of additives or medicines during poultry rearing, might vary a lot between countries. You should probably look at the regulations in the country were your sampled chicken was produced and packed.

For example, in Europe, any product that would have been added to the meat after the slaughtering should be explicitely mentionned in the ingredient list on the packaging. If there is no such regulation in your country, you will have to contact the company who processed the meat.

There are a lot of antibiotics, food complement such as vitamins, that are given to the animal when alive and are not mentionned. As I expect you are working in food safety and control, rancidity might be altered by these treatments but what you are interested in would be the final MDA content anyway (even if that is influenced by how the animal was reared). Am I right?

If you can figure out any additive added during meat processing, your main concerns should then be:

1) whether the assay you use to measure MDA is specific enough (not as TBARS for example).

2) that you should probably correct for lipid concentration in your samples. Apart from many papers in the medical sciences on the topics, there was a recent one on birds: http://www.jstor.org/stable/10.1086/680688

Hope that helps!

Dear Ayad, There is no need for additive. You can measure MDA in frozen chicken.

Adding any preservative or additive made doubt about cross reaction in this subject. MDA can not form during frozen state or negligible. So you can ignore additive.

best

mehdi

Generally, people do not add additives to frozen meat because frozen itself is good enough to preserve the fresh chicken for long period.

I think no add additives to chicken preserveted by freezing , but it cleening by chlorid water befour freezing.