In order to check the effect of pH on hydroperoxide check details formation in meat, pH values from 1.5 to 7.0 were examined. Ringer’s solution was adjusted to the required pH with 2 M H2SO4 before incubation. The FOX method is based on oxidation by hydroperoxide under certain acidic conditions (pH 1.8) for a maximum response at room temperature (Bou et al., 2008 and Gay et al., 1999). Normally when the samples were incubated at pH 7, a final pH 1.8 (pH of maximum absorbance) was obtained when absorbances were read. But when the samples were incubated at pH 5.5, 3.5 and 1.5, the final pH was

the absorbance ratios at pH 7 to pH 5.5 (1.0134), pH 7 to pH 3.5 (1.0321) and pH 7 to pH 1.5 (1.124) to correct absorbances below pH 1.8 back to absorbance at pH 1.8. The ratio of endogeneous meat fatty acids to the liposome fatty acids varied with the amount of fat in the lean meat, but was always less than 1:2 (weight ratio). The initial peroxide value of the liposomes added was less than 0.037 mmol/kg of phospholipids. The amounts of

CC in water–methanol and chlorofrom produced during PV measurements were measured. Both the polar and non-polar phases were removed for CC measurements. Polar phase (100 μl) was removed and diluted 10 times by adding 900 μl of 75% methanol and 25% water solution and the non-polar phase was removed (50 μl) and diluted 20 times by adding 950 μl of chloroform. Both phases were measured

spectrophotometrically Veliparib in the UV range (240–340 nm). The obtained absorbances were multiplied by the dilution factor (×10 in polar phases and ×20 in non-polar phases) then divided by the molar absorptivity of conjugated trienes of 36,300 (1 cm pathway) at 268 nm. In order to check which phase hemin remained in during hydroperoxide analysis, 1 ml of hemin solution (0.31 mg/ml) was blended with 1 ml of 2:1 chloroform:methanol solution. The same procedure was also carried out for extraction of the three phases for hydroperoxide determination. After centrifugation, undissolved hemin particles were found to appear between polar phase and non-polar phase. The polar phase showed an average absorbance of 0.01 at 407 nm. The non-polar phase had its absorbance tested against chloroform L-gulonolactone oxidase as a blank. By using the molar absorbitivity of 36,000 (1 cm pathway) (Uc, Stokes, & Britigan, 2004), an upper limit of 1.8% of the added hemin was identified as presented in the non-polar phase if the initial solution contained 8 g/l of myoglobin. Therefore hemin, in meat homogenates during the PV assay, was distributed mainly to the interphase with the proteins. The analyses were carried out on meat samples, following the analytical method described by Ginevra et al. (2002) with some optimizations. Meat cuts were trimmed of all visible fat, frozen in lipid nitrogen and homogenised to meat powder. Meat homogenates (0.