RESUMO
The effect of some marinating solutious to prevent the warmed over flavor development and increase the oxidative stability and other quality attributes of reheated cooked beef slices during refrigerated storage was investigated. Beef slices samples were soaked into seven solutions 1:3 [W: V] for 15 mm. each. These solutions consisted of one or more of the following: Soya sauce, lime juice, propionic acid were used; spices mixture and smoking liquid was added to each solution. The marinated beef slices were cooked and then stored in refrigerator at 4 +/- 1°C. Refrigerated samples divided into two groups, first group stored for one day and second group stored for four days. Then all samples were reheated in an oven. The obtained results showed that, T.B.A. value, peroxide value and acid value were the lowest values in sample soaked into lime juice. The same sample contained the lowest counts of psychrophilic bacteria and yeasts and molds. The sample soaked in lime juice and the sample soaked in lime juice, propionic acid and soya sauce had the highest scores in organoleptic evaluation. It was concluded that the best treatment was sample soaked in solution consisted of lime juice