Storage and microwave reheating effects on lipid oxidation of roast beef.

Sensory analysis and thiobarbituric acid (TBA) tests were conducted on beef (Longissimus muscle) which had been roasted in a conventional electric oven at 163 degrees C (325 degrees F), sliced and stored in either a vacuum package or in a casserole at 4 degrees C (40 degrees F), for two or for seven days, and then reheated in a conventional or in a microwave oven. Methods of reheating, microwave or conventional oven, did not influence sensory scores for warmed-over aroma or flavor or TBA values. Method of packaging influenced both sensory scores and TBA values whereas length of storage affected only TBA values.