Abstract
Development of warmed-over flavour (WOF) was followed in samples of beef, pork and chicken with and without added nitrite. Samples were evaluated by the 2-thiobarbituric acid (TBA) test and by sensory panel scores both before and after cooking at 0 days and again after storage for 48 h at 4°C. Added nitrite inhibited WOF development in cooked meat, resulting in a two fold reduction in TBA values for beef and chicken and a five fold reduction in pork. Sensory panel scores confirmed the protective effect of added nitrite in meat from all three species. Total lipid levels were not significantly related to WOF, but there was evidence for involvement of phospholipids.
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