Poultry warmed-over” flavor

Lillard, D.A. 1987. Oxidative deterioration in meat, poultry, and fish. In Warmed-Over Flavor of Meat (A.J. St. Angelo and M.E. Bailey, eds.) pp. 41-67. Harcourt Brace Jovanovich, Orlando. 

Salih et al. (1987) reported that TBA numbers of cooked poultry meat obtained using the distillation method were 2.6-fold higher than those of the extraction method. These results were comparable to those reported by Witte et al. (1970), who noted that the TBA values determined by the distillation method were about twice as large as those determined by the extraction method. Salih et al. (1987) found that the relationship of both distillation and extraction methods correlated well with panel scores, thereby indicating that TBA is a valid objective test used with sensory evaluation for monitoring warmed-over flavor in poultry meat. 

Gray, J.l. and Pearson, A.M. 1987. Rancidity and warmed-over flavor. In Advances in Meat Research, Vol. 3 Restructured Meat and Poultry Products (A.M. Pearson and T.R. Dutson, eds.) pp. 221-269. Van Noslrand-Reinhold, New York. 

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