Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). These compounds result from the oxidation of fatty acids in various chain reactions of free radicals. These reactions, if occurring during storage, lead to an undesirable aromatic profile and the end of shelf-life (Amaral et al., 2018). However, during cooking, similar reactions under thermal oxidation produce desirable and often characteristic cooked flavor profiles (Nawar, 1984; Song et al., 2011). During thermal oxidation, unsaturated fatty acids are oxidized more quickly (Song et al., 2011) and polymerized to produce more oxygenated dimers and polymers (Nawar, 1984; Mottram, 1998). In addition, short-chain aldehydes, ketones, and alcohols are further oxidized to organic acids and esters (Song et al., 2011), and lipid peroxides are polymerized to produce cyclic carboxylic acids and their lactones (cyclic carboxylic esters).