A simple and accurate objective test for monitoring lipid oxidation in poultry products is needed. Thiobarbituric acid (TBA) values of cooked poultry meat were determined by a distillation method and by a modified extraction method. Perchloric acid was used in the extraction method to release TBA reactive substances from the meat. The maximum absorption wavelength of the TBA-malonaldehyde complex was 531 nm. The TBA values for cooked chicken and turkey were highly correlated (r = .91) for both the extraction and distillation methods. Sensory scores of warmed-over flavor in precooked poultry were highly correlated with TBA values in both the distillation (r = .83) and extraction (r = .85) methods. Results indicate that the extraction method is faster, easier to perform, and as accurate as the distillation method for monitoring lipid oxidation in poultry.

SUMMARY Lipid material from skin, depot fat, and dark and white meat from broiler‐type male chickens was fractionated into neutral lipids and phospholipids by column chromatography. The fatty acids of these fractions were analyzed by gas‐liquid chromatography. Muscle tissues contained relatively larger quantities of phospholipids than did skin and depot fat. Neutral lipids and phospholipids had similar percentages of unsaturated fatty acids. Some 18 different fatty acids were found in the neutral lipids, and 22 fatty acids were found in the phospholipid fraction. The composition of fatty acids in the neutral lipids was similar in the four tissues. Phospholipids from muscle tissues contained more long‐chain fatty acids than phospholipids from skin and depot fat. Arachidonic acid was found to be one of the major fatty acids in the phospholipid fraction.

SUMMARY Meat and water slurries of both leg and breast muscle from heavy hens were cooked in a nitrogen atmosphere. Some of the chemical components in the volatile fraction were identified by solubility classification, derivative preparation, and/or functional group analysis in combination with gas chromatography and/or qualitative chemical analyses and odor evaluation. Twenty‐nine compounds in the volatiles from leg muscle and 25 compounds from breast muscle were identified by the functional‐group trapping technique followed by gas chromatography of the effluent fractions. Qualitative chemical tests revealed 19 major classes of compounds and a few specific compounds. Removal of sulfur compounds resulted in an almost complete loss of “meaty odor” in both dark and light meat. Removal of the carbonyls from the volatile fraction resulted in a loss of “chickeny‐flavor” and intensification of the “meaty or beef‐like odor.”

Turkey breast or thigh muscle was mixed with 2% pure salt, rock salt, or pure salt plus 50 ppm of one or a combination of copper, iron or magnesium. EfJicacy of 2 antioxidants was tested. Lipid oxidation was monitored during refrigerated and frozen storage of raw and cooked turkey by the thiobarbituric acid (TBA) test. TBA results indicated that the most signijicant prooxidant effect was caused by salt plus Cu2+ and Fe2+ followed by salt plus Fe3+ or Cu2+ alone. Tenox 6 was an effective antioxidant in the presence of copper and iron ions. Thigh meat was more susceptible to oxidation than breast meat. Cooking had a signijicant prooxidant effect as measured by TBA.

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