Abstract
ABSTRACT: 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.
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