The objective of the present study was to monitor lipid peroxidation parameters of fresh and frozen beef and mutton meat in Alexandria, Egypt Markets and their effects on meat quality through determination of the following parameters; pH, Acid Value, Free Fatty Acids Content, Malondialdhyde, Total Cholestrols, Triacylglycerols, High Density Lipoproteins, Low Density Lipoproteins, Very Low Density Lipoproteins and Fatty Acids analysis by Gas Chromatography.
Conclusively, feezing at -20°C for two months not alter meat pH as it keeps it within normal accepted range, rancidity not developed during. frozen storage of meat within two months. Paradoxically, studies have shown that cold preservation leads to time dependent increases in accumulation of lipid peroxidation product Malondialdhyde also cholesterol oxidation occur while fatty acid oxidation occur to some extent as we noticed disappearance of omega 3 fatty acid and ecosapentanoic acid by freezing process and this considered to be evidence of lipid peroxidation inspite of this point freezing as a method of meat preservation causes only a small decrease in nutritive value, and natural health-promoting substances such as other unsaturated fatty acids are largely retained with minute change.
Key words: Rancidity, Lipid Peroxidation, Malondialdhyde, Total Cholestrols, Gas Chromatography
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