Warmed-over flavor and lipid stability of beef: Effects of prior nutrition

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 Ek/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 WOE. It also contained a higher percentage of linolenic acid and lower content of linoleic acid than grain-fed beef