Hi Mr. Kheirabadi,
I'm not exactly a specialist in that area but, maybe you can find your answer on the publications bellow:
1 - RAHARJO, S.; SOFOS, J. N.; SCHMIDT, G. R. Improved speed,
specifity, and limit of determination of an aqueous acid extraction
thiobarbituric acid – C18 method for measuring lipid peroxidation
in beef. Journal of Agricultural and Food Chemistry,
Washington, v. 40, n. 12, p. 2182-2185, 1992.
2 - Soares, Adriana Lourenço, Marchi, Denis Fabrício, Matsushita, Makoto, Guarnieri, Paulo Donizeti, Droval, Adriana Aparecida, Ida, Elza Iouko, & Shimokomaki, Massami. (2009). Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities. Brazilian Archives of Biology and Technology, 52(6), 1513-1518. Retrieved November 25, 2015, from http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023&lng=en&tlng=en.
3 - Souza, Marta A. A., Visentainer, Jesui V., Carvalho, Rafael H., Garcia, Fabianne, Ida, Elza I., & Shimokomaki, Massami. (2013). Lipid and protein oxidation in charqui meat and jerked beef. Brazilian Archives of Biology and Technology, 56(1), 107-112. Retrieved November 25, 2015, from http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100014&lng=en&tlng=en.
4 - Alvarez-Parrilla, Emilio, Mercado-Mercado, Gilberto, La Rosa, Laura Alejandra De, Díaz, José Alberto López, Wall-Medrano, Abraham, & González-Aguilar, Gustavo Adolfo. (2014). Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce). Food Science and Technology (Campinas), 34(2), 371-378. https://dx.doi.org/10.1590/fst.2014.0052
Hope it can help. Good Luck!!!!
William
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