Herbert W. Ockerman1 and J. Cheng
The Ohio State University Department of Animal Sciences
Warmed over flavor in cooked beef is primarily due to the oxidation of lipids, particularly phospholipids located in the lean tissue membranes. Anka rice did not inhibit lipid oxidation (TBA values) during surface curing but may have masked rancidity in cooked and cooled beef. But anka rice plus nitrite and phosphate (A+N+P) improved sensory evaluation and seemed to have a synergistic effect on flavor during refrigerated storage and proved to be the most desirable treatment for re-cooked beef.
1 For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu