Warmed-Over Flavor

R. B. Pegg, Adrian Kerrihard, F. Shahidi

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

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

Fingerprint

Flavors
Cooking
Odors
Farms
Lipids
Proteins
Degradation
Oxidation
Processing
Industry

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)

Cite this

Pegg, R. B., Kerrihard, A., & Shahidi, F. (2014). Warmed-Over Flavor. In Encyclopedia of Meat Sciences (pp. 410-415). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384731-7.00131-8
Pegg, R. B. ; Kerrihard, Adrian ; Shahidi, F. / Warmed-Over Flavor. Encyclopedia of Meat Sciences. Elsevier Inc., 2014. pp. 410-415
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Pegg, RB, Kerrihard, A & Shahidi, F 2014, Warmed-Over Flavor. in Encyclopedia of Meat Sciences. Elsevier Inc., pp. 410-415. https://doi.org/10.1016/B978-0-12-384731-7.00131-8

Warmed-Over Flavor. / Pegg, R. B.; Kerrihard, Adrian; Shahidi, F.

Encyclopedia of Meat Sciences. Elsevier Inc., 2014. p. 410-415.

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

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AB - 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.

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Pegg RB, Kerrihard A, Shahidi F. Warmed-Over Flavor. In Encyclopedia of Meat Sciences. Elsevier Inc. 2014. p. 410-415 https://doi.org/10.1016/B978-0-12-384731-7.00131-8