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The effects of triglycerides and phospholipids on development of warmed-over flavor (WOF) in cooked meat was studied using model systems from beef and from chicken dark and light meat. Triglycerides, total lipids, total phospholipids, phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) were added back to the lipid extracted muscle fibers in each system and WOF development was followed by the TBA test and taste panel scores after heating to 70°C and holding at 4°C for 48 hr. Total phospholipids, especially PE, were shown to be the major contributors to development of WOF in cooked meat. The triglycerides enhanced development of WOF only when combined with the phospholipids (as total lipids). Phosphatidyl choline (PC) did not influence WOF in the model system. Changes in the PUFAs of the phospholipids were shown to be related to development of WOF in cooked meat. Addition of 156 ppm of nitrite significantly (P < 0.01) reduced TBA numbers and prevented development of WOF.

Several mechanism and non-mechanism-based studies supporting the claim that lactic acid bacteria (LAB) strains confer health benefits and play immune-modulatory roles were examined in this review. Probiotic applications of LAB on global burdens such as obesity and type-2 diabetes were discussed as well as the use of yoghurt and ice cream as important vehicles to convey several beneficial LAB strains. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders. Current studies suggest that lactic acid bacteria possess anti-obesity and anti-diabetic propensities on their hosts and thus can play a crucial role in human health care. Research in the rheological and physicochemical properties of ice cream as well as its applications are also on the increase. These applications face certain hurdles including technological (for less developed countries), consumer acceptability of new functional foods may be influenced by culture, ethics or religion. There is need for more studies on the genetic basis for probiotic properties which will give further understanding regarding novel manipulation skills and applicability in nutrition and health sectors. More studies confirming the direct effects of probiotic LABs in lowering the spread of food-borne and other pathogens are also anticipated.

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The 2-thiobarbituric acid reactive substances in cooked chicken were evaluated in relation to development of warmed-over flavor. TBA numbers were determined by the distillation method and were shown to be related to absorbance of the TBA complex at 532 nm. TBA numbers were related to sensory scores for warmed-over flavor for cooked chicken white and dark meat with an "r" value of -0.87. Absorbance at 532 nm, which correponds to the malonaldehyde-TBA complex, accounted for an average of 93.3 and 83.0% of the total TBA-reactive substances in the distillates from all cooked chicken white meat samples at 0 and 3 days storage, respectively. Corresponding values in cooked chicken dark meat were 98.5 and 94.0%. Results indicated that the major TBA-reactive substances in the distillate of cooked chicken is malonaldehyde and that its level is indicative of warmed-over flavor.Malonaldehyde (MA) is found in meat products containing oxidizing unsaturated fatty acids and, in the presence of water, exists mainly as the nonvolatile, bound enolate anion (Kwon and Watts, 1964;Kwon et al., 1965).

Kilishi is a sun-dried traditional African meat product whose origin is lost in antiquity, but there is a dearth of scientific information regarding its physical, chemical and nutritional attributes and method of processing. This paper reports results of preliminary work carried out to study ingredient formulation, drying characteristics, chemical composition, taste-panel evaluation and lipid stability at room temperature for 60 weeks. Results of two 4-kg batches of kilishi formulated using beef showed that fresh slices (0.17f0.05 cm thick) gave a final product (0.31 f0.05 cm thick) consisting of 46.3 % beef and 53.4 % non-meat ingredients. Proximate chemical composition in the finished product (g kg-') was 75 k3.2 moisture, 502+ 19 protein, 178 f 2 . 5 fat and 9 6 f 1.1 ash. The production process involved two drying stages. In the first, with the product before infusion, the critical moisture content was 1.75 kg H,O kg-' solid, and in the second, after infusion, the moisture content before drying was below the critical moisture content of the fresh meat. The formulated product was organoleptically superior to a commercial sample and was remarkably stable given an initial 2thiobarhituric acid test number of 1.53 and of 2.01 after 60 weeks of storage.

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