Sulfurous Off‐Flavor Formation and Lipid Oxidation in Heat‐Sterilized Meat in Trays

The development of a strong sulfurous off‐flavor as compared to lipid oxidation in heat‐sterilized meat in trays was investigated. Hydrogen sulfide and ethane were used as indicators for sulfurous off‐flavor and lipid oxidation, respectively. Nitrogen flushing suppressed oxidation but greatly enhanced formation of hydrogen sulfide. Concentrations of hydrogen sulfide were lower in HTST‐processed meat and also decreased during storage of both nonflushed and nitrogen‐flushed samples. The addition of rosemary extract as primary antioxidant lessened both hydrogen sulfide and ethane formation for a limited storage period. Citric acid as the secondary antioxidant had little effect. Use of a primary antioxidant and application of HTST process conditions seemed to balance hydrogen sulfide and ethane formation.