ABSTRACT

This study investigates the levels of hydrogen peroxide peroxidation in different beef samples using the Ferrous Oxidation-Xylenol Orange (FOX) method. The samples analyzed include raw beef, raw cured beef, cured boiled beef, cured fried beef, and cured beef that was both boiled and fried. The mean peroxide levels across the groups were found to be 0.24 ± 0.03 for the raw sample, 0.76 ± 0.04 for the raw cured sample, 0.38 ± 0.00 for the cured boiled sample, 0.56 ± 0.03 for the cured fried sample, and 0.46 ± 0.03 for the cured boiled and fried sample. A significant difference in peroxide levels was observed among the groups (F = 46.510, p < 0.001), indicating that the method of processing and cooking significantly affects oxidative stability in beef. The raw sample exhibited the lowest peroxide levels, suggesting minimal oxidative stress, while the raw cured sample had the highest levels, likely due to pro-oxidant effects introduced during curing. Boiling prior to frying was shown to mitigate oxidative damage compared to frying alone. These findings are consistent with previous studies, which have shown that curing increases oxidative stress, while cooking methods like boiling can reduce it. The results emphasize the importance of selecting appropriate processing and cooking methods to maintain the oxidative stability and quality of beef products.