EFFECTS OF LIQUID SMOKE ON LIPID OXIDATION IN A BEEF MODEL SYSTEM ANDRESTRUCTURED ROASTS

Commercially available liquid smokes were added to a meat model system and to a restructured beef product to assess their ability to suppres s lipid oxidation. Aqueous hickory smoke was the most effective smoke in suppressing oxidation as reflected in 2-thiobarbituric acid reactiv e substances (TEARS) of microsomal lipids. Phenol was not antioxidativ e in the model system. Addition of liquid smoke had no significant eff ect on ''stale, cardboardy, painty ''flavor or aroma of restructured b eef roast slices stored at 4C. The aroma and flavor of sliced beef det eriorated over the 7-day storage regardless of liquid smoke addition. Hexanal in the control roasts increased during storage from similar to 0 to > 3 ppm; those containing aqueous liquid smoke contained little (< 0.5 ppm) hexanal. Smokes, but not the phenol mix, kept TEARS near d ay zero (0.2 mg/kg) levels through 7 days.