Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres

Precooked pork and turkey were stored at 4°C for 18 hr and at ‐ 20°C for 3 months in vacuum and in atmospheres of air, carbon dioxide, and nitrogen. For both short‐term refrigerated storage and long‐term frozen storage, vacuum‐packaging of precooked turkey and pork resulted in more meaty and less warmed‐over flavor and aroma than the other packaging treatments. Samples stored in carbon dioxide and nitrogen atmospheres were less “oxidized” as indicated by sensory scores and TBA values than those stored in air but were more “oxidized” than vacuum‐packaged meat. Warmed‐over and rancid flavor and aroma scores correlated highly and consistently with TBA values, but inconsistently with the less sensitive fluorescence method. Vacuum‐packaged turkey was darker and redder than other samples after frozen storage.