A modified TBA procedure utilizing an aqueous TBA solution to replace the acetic acid TBA reagent was tested with several meat samples. The modification prevented the formation of an interfering absorption peak at approximately 450 nm. The conversion factor for this method was determined to be 6·2. The method was further modified to allow the addition of TBHQ to raw and cooked samples prior to blending and heat distillation. The addition of 0·01% TBHQ (fat basis) significantly (p < 0·05) reduced TBA numbers of fish and chicken breast and raw chicken thigh meat, but did not significantly influence the TBA numbers for beef or cooked chicken thigh meat.