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Warmed‐Over Flavor and Lipid Stability of Beef: Effects of Prior Nutrition
Author(s) -
Yang A.,
Brewster M.J.,
Beilken S.L.,
Lanari M.C.,
Taylor D.G.,
Tume R. K.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09584.x
Subject(s) - food science , lipid oxidation , pasture , flavor , chemistry , linolenic acid , linoleic acid , beef cattle , vitamin e , vitamin , zoology , biology , antioxidant , fatty acid , biochemistry , agronomy
Development of lipid oxidation and warmed‐over flavor (WOF) in cooked meats during refrigerated storage was investigated in beef from pasture‐fed cattle or grain‐fed cattle supplemented with 0, 500, or 2500 IU vitamin E/head/d for 105 d. Meat from pasture‐fed cattle contained as much α‐tocopherol as grain‐fed cattle supplemented with 2500 IU vitamin E, but it was found to be less prone to lipid oxidation and development of WOF. It also contained a higher percentage of linolenic acid and lower content of linoleic acid than grain‐fed beef.