Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef.

Effects of anka rice, nitrite, and phosphate used in surface curing of roast beef on chemical analysis, lipid oxidation, sensory evaluation, physical measurements, and microbial growth after refrigerated storage were studied. TBA values indicated that nitrite retarded lipid oxidation and inhibited development of warmed-over flavor; however, anka rice had a flavor masking effect on oxidation; and phosphate did not improve physical measurements due to surface curing but slightly inhibited oxidation. There was a synergistic effect among anka rice, nitrite, and phosphate in some measurements.