Hemoproteins autoxidation

Presence and concentration of hemoproteins and free iron in meats from different species may also influence the rate of lipid autoxidation/degradation during the cooking and subsequent storage periods (13). Thus, development of off-flavors and unpleasant odors referred to as "warmed-over flavor" (2) depends primarily on the degree of unsaturation of lipid components of meats and somewhat on the level of iron-porphyrin materials present in the muscle. 

Gerothanassis, I. R, Momenteau, M., Loock, B. (1989). Hydrogen-bond stabilization of dioxygen, conformation excitation, and autoxidation mechanism in hemoprotein models as revealed by 0 NMR spectroscopy, J. Am. Chem. Soc., Ill 7006. 

---