The aim of this work was to study the influence of different conditions on the 2-thiobarbituric acid (TBA) number, determined by the extraction and distillation method, as a measure of lipid oxidation in various meats and meat products. Different extracting agents (trichloroacetic acid and perchloric acid), different reaction times (20, 30, 40, 50 and 60 min) and the effect of sulfanilamide additions were evaluated. Significant differences with respect to reaction times were found. The best results were generally obtained with 40 min at 80 +/- 2 degreesC. Different values were found between samples with and without the addition of sulfanilamide. (C) 2004 Elsevier Ltd. All rights reserved.