ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The dev The dev The dev The dev The development of pr elopment of pr elopment of pr elopment of pr elopment of protein o otein o otein o otein o otein oxidation as assessed b xidation as assessed b xidation as assessed b xidation as assessed bxidation as assessed by the total carbonyl content and its influence on y the total carbonyl content and its influence on y the total carbonyl content and its influence on y the total carbonyl content and its influence on y the total carbonyl content and its influence on color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect color and texture deterioration during the refrigerated storage (+4 °C/60 d) of frankfurters, were studied. The effect

The volatile compounds generated in meat from Iberian and lean pigs after four different treatments (raw, refrigerated, cooked, and refrigerated cooked meat) were analyzed. The different treatments showed different volatile profiles. Methyl alcohols and ketones (such as 2-ethyl-hexan-1-ol, 2-methyl-butan-1-ol, 3-methyl-butan-1-ol, and 3-hydroxy-butan-2-one) were the most representative in refrigerated meat because of the degradation of carbohydrates and proteins together with the Strecker degradation pathway. Lipid-derived volatiles were the most abundant in cooked meat and refrigerated cooked meat. Meat from different pig breeds presented different volatile profiles, probably due to different enzymatic and oxidative deterioration susceptibility. Otherwise, the fat content and its compositional characteristics also played an important role in the generation of volatiles. As compared to samples from lean pigs, muscles from Iberian pigs showed a higher content of heme iron that may have promoted the generation of higher content of total lipid-derived volatiles during the refrigeration of cooked meat. Despite that, the formation of volatiles with low thresholds and related to intense rancidity perception likely to be derived from polyunsaturated fatty acids was higher in lean pork than in meat from Iberian pigs. This might be expected to lead to a more intense development of a warmed over flavor during refrigeration of cooked samples from lean pigs.

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