warmed over flavor

WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids. SUMMARY Conditions leading to the development of warmedover flavor in uncured cooked meat were studied.

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SUMMARY Conditions leading to the development of warmed-over flavor in uncured cooked meat were studied.

. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. Exposure to air and light are the main causes of lipid oxidation but iron and salt can trigger it as well. WOF means Warmed-over flavor.

If youre especially sensitive to warmed-over flavor you may even consider investing in a vacuum sealer of your own. Warmed-over flavor can develop in precooked frozen meats in a few days. Meat Flavor Food Product.

In addition cooking appears to affect. Beef muscle which had been thoroughly extracted with water did not develop warmed-over flavor indicating that the substance responsible for initiating the reaction was water soluble. If this is your first visit be sure to check out the FAQ by clicking the link above.

Click the register link above to proceed. Definition in the dictionary English. Heme compounds were found to have little effect on the development of warmed-over flavor in this system.

To start viewing messages select the. Their applications span many aspects of. Warmed-Over Flavor of Meat - Ebook written by Allen J.

Read this book using Google Play Books app on your PC android iOS devices. Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. In the first section the classification and significance of lipids is described.

This chapter discusses warmedover flavor WOF in meat poultry and fish. The flavor is variously described as rancid stale and like. A water extract from muscle tissue was fractionated by dialysis and column chromatography and the.

Then put these bones and fins in a cup pour warmed sake. Beef muscle which had been thoroughly extracted with water did not develop warmedover flavor indicating that the substance responsible for initiating the reaction was water soluble. You can get the definitions of a word in the list below by tapping the question-mark icon next to it.

Several descriptive terms such as stale or rancid have been used to characterize the oxidized flavor which develops in meats following thermal treatment but perhaps the term warmed-over is one which most consumers have recognized in reheated leftover meats. Flavorful sauces are another potential solution since they create a barrier to air which will slow down WOF-forming processesespecially in soups stews or curries in which smaller morsels of meat are fully submerged. Without the application of preservatives and stabilizers the fats in meat may also begin to rapidly decompose after cooking or processing leading to an objectionable taste known as warmed over flavor.

Download for offline reading highlight bookmark or take notes while you read Warmed-Over Flavor of Meat. Warmed-over flavor WOF has long been recognized as one of the primary causes of quality deterioration in cooked refrigerated and pre-cooked frozen meat products Tims Watts 1958. Higher temps results in a difference in the concentrations of a number of flavor compounds.

Heating at lower temps vs. The top 4 are. The development of warmed-over flavor in this system was followed by TBA analysis and odor evaluation.

WOF involves the development of off-flavors and odors from lipid oxidation products as well as a decrease in meaty flavors due to protein degradation. When the fat in meat oxidizes it creates warmed-over flavor imparting an unappetizing wet-cardboard taste on meat or poultry. A water extract from muscle tissue was fractionated by dialysis and column chromatography and the various.

Match all exact any words. The term was used. The term meat flavor deterioration has been proposed to include both the development undesirable flavors WOF with concurrent loss of of desirable meat flavor characteristics Spanier et al 1988.

It explains the structure of lipids and the composition of animal fats. As cooking and subsequent refrigeration is the case with most convenience foods containing meat it is a significant challenge to the processed food industry. The role of lipids in meat flavor.

Time it develops what is commonly referred to as warmed-over flavor WOF. Below is a list of warmed over flavor words - that is words related to warmed over flavor. Abbreviation is mostly used in categories.

A variety of useful techniques are at hand that can be employed to inhibit WOF. A variety of useful techniques are at hand that can be employed to inhibit WOF. This objectionable stale rancid odor becomes noticeable especially when cDoked meat is refrigerated and thpn reheated again for consumption.

WOF involves the development of off-flavors and odors from lipid oxidation products as well as a decrease in meaty flavors due to protein degradation. Cooking temperatures affect these reactions. The reaction was apparently catalyzed by ferrous iron and ascorbate.

You may have to register before you can post. This flavor and odor problem of cooked meat has assumed much greater significance. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées.

Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor WOF of meat that contributes to a decrease in sale meat consumption and production expansion. Their applications span many aspects of. Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor WOF of meat that contributes to a decrease in sale meat consumption and production expansion.

Iron meat oxidation and decomposition. The deterioration of meat flavor is most noticeable upon reheating. WOF involves the development of off-flavors and odors from lipid oxidation.

Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. Heating -- Heating develops flavor via browning or maillard reaction.

In processed meats these flavors are collectively known as warmed-over flavor.

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