Heat effects on meat: Warmed-over flavor

Warmed-over flavor (WOF) has long been recognized as a challenge for the meat industry and is currently still a problem. This is particularly due to prepared food service entrées and consumers' desire for convenient ready-to-eat or pre-cooked meat and meat products. 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. A variety of useful techniques are available to inhibit WOF; their applications span many aspects of production including formulation, processing, cooking, storage, and even choice of livestock feed. The most effective strategies typically utilize a combination of more than one approach and require a comprehensive consideration of the product and its desired flavor profile.