Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method

We used an induced version of the FOX method to assess the oxidative stability of meats. Formerly, this induced version only measured the lipid hydroperoxide (LHP) value once the ferrous oxidation-xylenol orange (FOX) reaction had reached a plateau. However, samples could have similar final LHP values that were reached in different ways. Thus, there may be variations in the samples' susceptibility to oxidation that are not detected by a final measurement of the LHP value. If the LHP value is measured at different points in the FOX reaction, it might be possible to calculate parameters such as induction time, oxidation rate, maximum LHP value, time of maximum LHP value and area under the curve. Such parameters might provide deeper insight into the evolution of oxidation in each sample than a final measurement of the LHP value. However, the accuracy of the measurement of these parameters could depend on the number of LHP measurements that can be taken during the FOX reaction. This improvement in the FOX method for assessing sample susceptibility to oxidation was applied to meats and other tissues such as liver.