“Warmed-Over” Flavor in Meat, Poultry, and Fish

Pearson, A. M.; Love, J.A.; Shorland, F. B.

doi:10.1016/s0065-2628(08)60326-2

Cited by 287 publications

(189 citation statements)

References 211 publications

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“…Lipid oxidation is an important factor, which can result in quality losses in meat and meat products. It occurs during processing and storage of meat and meat products and this usually leads to the formation of numerous volatile compounds (Garcia et al, 1991;Flores et al, 1997), such as aldehydes that associated with warmed-over flavor (Tims and Watts, 1958;Pearson et al, 1977). This was previously reported to correlate closely with other negative sensory alterations in meat product, and these included the formation of rancid odors and off-flavor development (Greene and Cumuze, 1981;Kanner, 1994).…”

Section: Introductionmentioning

confidence: 95%

Quality of dried meats from different livestock species

Dorg

Tsagaan²,

Sekikawa

2015

Mong. J. Agric. Sci.

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Section: Introductionmentioning

confidence: 95%

Quality of dried meats from different livestock species

Dorg

Tsagaan²,

Sekikawa

2015

Mong. J. Agric. Sci.

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“…Novel functions of vitamin E also comprise the regulation of gene activity (Nell et al 2007). The lipids associated with the subcellular organelles (e.g., mitochondria and microsomes) are especially susceptible to oxidation by virtue of their high contents of phospholipids containing relatively large amounts of polyunsaturated fatty acids (Pearson et al 1977). Oxidative stress, characterized by increased generation of reactive oxygen species (ROS), and subsequent damage to mitochondria, has been proposed to cause a wide range of metabolic disorders (Mao et al 2011).…”

Section: Introductionmentioning

confidence: 99%

α-Tocopherol incorporation in mitochondria and microsomes upon supranutritional vitamin E supplementation

Lauridsen

Jensen

2012

Genes Nutr

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Vitamin E (a-tocopherol) is a major lipid-soluble chain-breaking antioxidant in humans and mammals and plays an important role in normal development and physiology. The localization of a-tocopherol within the highly unsaturated phospholipid bilayer of cell membranes provides a means of controlling lipid oxidation at the initiation site. Mitochondria are the site for major oxidative processes and are important in fat oxidation and energy production, but a side effect is leakage of reactive oxygen species. Thus, incorporation of a-tocopherol and other antioxidants into mitochondria and other cellular compartments is important in order to maintain oxidative stability of the membranebound lipids and prevent damage from the reactive oxygen species. Many studies regarding mitochondrial disease and dysfunction have been performed in relation to deficiency of vitamin E and other antioxidants, whereas relatively sparse information is available regarding the eventual beneficial effects of antioxidant-enriched mitochondria in terms of health and function. This may be due to the fact that only little scientific information is available concerning the effect of supranutritional supplementation with antioxidants on their incorporation into mitochondria and other cellular membranes. The purpose of this review is therefore to briefly summarize experimental data performed with dietary vitamin E treatments in relation to the deposition of a-tocopherol in mitochondria and microsomes.

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“…The term warmed-over flavour (WOF) was first introduced by Tims and Watts (1958) to describe the rapid development of oxidised flavour in cooked meat upon subsequent heating. The oxidised or stale flavour becomes readily apparent within first 48 hr after refrigerating at 4 o C. The development of WOF is associated with the polyunsaturated fatty acids (PUFA), as phospholipids, located within the cell membranes (Pearson et al, 1977). Meat from different animal species exhibits a greater tendency to develop WOF such as fish > poultry> pork > beef > lamb, in sequence, because of their relative PUFA content.…”

Section: Introductionmentioning

confidence: 99%

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

Soares

Olivo

Shimokomaki

et al. 2004

Braz. arch. biol. technol.

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The effect of α-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. C ontrol group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05)

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“Warmed-Over” Flavor in Meat, Poultry, and Fish

Cited by 287 publications

References 211 publications

Quality of dried meats from different livestock species

Quality of dried meats from different livestock species

α-Tocopherol incorporation in mitochondria and microsomes upon supranutritional vitamin E supplementation

Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

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