I too started brewing over two decades ago (early 1993). I also started collecting and managing brewing yeast shortly thereafter. I have never had an oxidized beer that was the result of using a secondary fermentation vessel. I never rack clear beer to a secondary fermentation vessel, as there is little point in doing so. I have encountered more off-flavors from leaving green beer in a primary fermentation vessel for an extended period of time than I have from racking green beer to a secondary fermentation vessel after the end of visibly active fermentation.
I am not arguing that one does not need to be careful when racking. It's just that the turbulence that is created when racking beer through a length of 3/8" I.D. tubing that runs from a racking cane in a primary fermentation vessel to the bottom of a secondary fermentation vessel is not strong enough, nor does it last long enough to oxygenate a batch green beer to the point where the culture cannot clean it up. Racking a batch green beer to a non-porous secondary fermentation vessel at the end of fermentation is far less likely to cause off-flavors than leaving it on the trub in a food-grade bucket for an extended period of time.
With respect to acetate production, that metabolic pathway is also open during glycolysis. The question here is how much acetate leaks out of the metabolic process during diauxic shift? Is it a major concern?
With the above said, one of the most commonly encountered oxidized flavors in beer is trans-2-nonenal. The oxidation that causes this staling reaction is more often than not introduced during packaging. It's no secret that bottle-conditioned beer is less susceptible to oxidation than bottles filled from a keg. I have yet to see a brewer purge his/her bottles with CO2 when bottling bottle-conditioned beer. However, we all know that care must be taken when filling bottles from a keg, especially a keg that contains brilliantly clear beer.