Abstract
Warmed-over flavor (WOF) is a common problem in the food industry, especially because of prepared food service entrées. 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 at hand that can be employed 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.
Original language | English |
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Title of host publication | Encyclopedia of Meat Sciences |
Publisher | Elsevier Inc. |
Pages | 410-415 |
Number of pages | 6 |
ISBN (Electronic) | 9780123847317 |
ISBN (Print) | 9780123847348 |
DOIs | |
State | Published - 1 Jan 2014 |
Keywords
- 2-Thiobarbituric acid reactive substances (TBARS)
- Antioxidants
- Autoxidation
- Cooked meat
- Flavor masking
- Hexanal
- Lipid oxidation
- Meat flavor deterioration
- Nitrites
- Off-flavor notes
- Protein oxidation
- Rancidity
- Ready-to-eat
- Thermal processing
- Warmed-over flavor (WOF)