| Abstract
| - Headspace oxygen in sample vial for the purge-and-trap dynamic headspace/gas chromatographymethod oxidizes meat if held hours before purging, influences volatile profiles, and misrepresentsthe true composition of volatiles. Helium flush and helium flush plus oxygen absorber were used toeliminate residual oxygen and minimize oxidative changes in meat during sample holding time.Both helium flush and helium flush plus oxygen absorber treatments were effective in preventingan increase in 2-thiobarbituric acid reactive substances (TBARSs) and volatiles production in rawmeat for up to 640 min of sample holding. With helium flush plus oxygen absorber, only 1-octen-3-ol increased during the 1280-min sample holding time. However, the hexanal peak in raw meatwas interfered by 2,6-dimethyl heptane when oxygen absorber was added. Therefore, use of oxygenabsorber was not appropriate for raw meat. Helium flush reduced oxidative changes in cooked meatduring sample holding time but was not able to stop oxidative changes in meat after 160 min sampleholding. A combination of helium flush and oxygen absorber was effective in preventing volatilesproduction in cooked meat for over 20 h of sample holding at 4 °C. Keywords: Sample holding time; lipid oxidation; volatiles; helium flush; oxygen absorber
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