Lipid oxidation potential of beef, chicken, and pork

Raw ground patties of chicken meat have a lower oxidation potential than beef or pork patties when stored at -20 degrees celsius (C). However, cooked chicken patties at 4 degrees C have a higher oxidation potential than beef or pork patties. The values of heme iron and 2-thiobarbituric acid (TBA) are higher in raw frozen beef and pork than chicken. TBA values for cooked patties were highest for chicken, which also contain the highest amount of polyunsaturated fatty acids at all storage temperatures. The TBA values indicate the oxidation potential of the meat.