Warmed-Over Flavor

R. B. Pegg, A. L. Kerrihard, F. Shahidi

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

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 languageEnglish
Title of host publicationEncyclopedia of Meat Sciences
PublisherElsevier Inc.
Pages410-415
Number of pages6
ISBN (Electronic)9780123847317
ISBN (Print)9780123847348
DOIs
StatePublished - 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)

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