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The thiobarbituric acid (TBA) test was used to assess the effect of pH in the range 3.0 to 9.0 on lipid oxidation in muscles from fish, turkey, chicken, pork, beef and lamb, and during subsequent… (More)
TBA (2-thiobarbituric acid) analysis demonstrated that fish muscle is very susceptible to WOF (warmed over flavour) development. Mackerel was the most susceptible to oxidative deterioration after… (More)