The distillation method can be followed. For this blend 10 g of meat sample with 50 ml of distilled water in a pestle and mortar for 2 min. Transfer the slurry to a 500 ml Kjeldahl flask. Rinsed with 45 ml of distilled water and transfer this to the flask to which 5 ml of 6N HCl was added. Few drops of liquid paraffin can be added to prevent frothing and few glass beads to prevent bumping during heating. The heat the flask with slurry and collect 50 ml of the distillate in a graduated stoppered glass cylinder.
Dear Ayad,
Please find this article:
Determination of lipid oxidation level in broiler meat by liquid chromatography.
Marcincák S1, Sokol J, Bystrický P, Popelka P, Turek P, Bhide M, Máté D.
We use a very simple TBARS method for this. Meat (5g) is homogenized with distilled water (15 mL) and BHT (50 uL) for about 10-15 sec. The homogenate (1 mL) is mixed with 2 mL of TBA/TCA solution (20mM/ 15%, respectively). The mixture is heated in boiling water for 15 min. After cooling in tab or ice water, it is centrifuged at 3000 x g for 15 min and the absorbance of supernatant is measured at 532 nm. Please see my publication for more details: Journal of Food Science 01/2009; 74(1):C41-8
I also recommend you the following article I use to perform TBARS method in beef:
SORENSEN, G., JORGENSEN, S.S. (1996). A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products. Zeitschrift furLebensmittel Untersuchung und-forschung, 202(3), 205-210.
Good luck!
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