{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T17:37:52Z","timestamp":1791999472227,"version":"4.4.0"},"reference-count":30,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2017,11,16]],"date-time":"2017-11-16T00:00:00Z","timestamp":1510790400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005357","name":"Slovak Research and Development Agency","doi-asserted-by":"publisher","award":["APVV-14-0397"],"award-info":[{"award-number":["APVV-14-0397"]}],"id":[{"id":"10.13039\/501100005357","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Slovak Grant Agency KEGA","award":["011 UVLF-4\/2015"],"award-info":[{"award-number":["011 UVLF-4\/2015"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The aim of this work was to compare the methods of malondialdehyde detection, as the main secondary product of the lipid peroxidation process, in meat and meat products. Malondialdehyde measurements were performed by two modified methods, the 2-thiobarbituric acid spectrophotometric method and the reverse-phase high-performance liquid chromatography in raw, mechanically-deboned chicken meat and in manufactured frankfurters. The malondialdehyde concentrations measured by the 2-thiobarbituric acid spectrophotometric method were found to be overestimated by more than 25% in raw meat and more than 27% in frankfurters in comparison to the results of reverse-phase high-performance liquid chromatography (p &lt; 0.05). The achieved results showed that the presented modified reverse-phase high-performance liquid chromatography method was more applicable and more accurate for the quantification of malondialdehyde in samples of meat and meat products.<\/jats:p>","DOI":"10.3390\/molecules22111988","type":"journal-article","created":{"date-parts":[[2017,11,16]],"date-time":"2017-11-16T11:10:02Z","timestamp":1510830602000},"page":"1988","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":163,"title":["Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography"],"prefix":"10.3390","volume":"22","author":[{"given":"Anna","family":"Reitznerov\u00e1","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Ko\u0161ice, 041 81 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Monika","family":"\u0160ulekov\u00e1","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Ko\u0161ice, 041 81 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jozef","family":"Nagy","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Ko\u0161ice, 041 81 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Slavom\u00edr","family":"Marcin\u010d\u00e1k","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Ko\u0161ice, 041 81 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Boris","family":"Semjon","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Ko\u0161ice, 041 81 Ko\u0161ice, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Milan","family":"\u010cert\u00edk","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 811 07 Bratislava, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tatiana","family":"Klempov\u00e1","sequence":"additional","affiliation":[{"name":"Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, 811 07 Bratislava, Slovakia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2017,11,16]]},"reference":[{"key":"ref_1","first-page":"509","article-title":"Lipid peroxidation in muscle foods\u2014An overview","volume":"3","author":"Ruban","year":"2009","journal-title":"Glob. 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