Oxidation of Fats

When fats are exposed to the oxygen in air, they undergo a few chemical changes that might be desirable or undesirable. For instance, sometimes this produces delicious flavor molecules in poultry and meat. When red meat is allowed to age at low temperatures over a period of several months, the fats react with oxygen and develop desirable flavors. The marbled fats and phospholipids in the muscle tissue of beef create “meaty” aromas, while the proteins, sugars, and vitamins contribute to the development of sweet, salty, sour, and bitter tastes.