warmed over flavor

You can get the definitions of a word in the list below by tapping the question-mark icon next to it. Iron meat oxidation and decomposition.

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WOF involves the development of off.

. Fraction g tissue g tissue Total lipids. 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. Flavor warmed-over Meat flavor deterioration MFD formerly referred to as warmed-over flavor is described as the loss of desirable meaty flavor with an increase in off-flavors i-5.

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. 272 065 Neutral fat. The top 4 are.

Patties were oven-cooked at 150 and 170 C and chill-stored for up to 5 days to facilitate warmed-over flavour WOF development. Many of the preservatives are antioxidants ranging from tocopherols related to vitamin E to plum juice to industrial additives such as butylated hydroxytoluene BHT butylated hydroxyanisole BHA and propyl gallate. 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.

Below is a list of warmed over flavor words - that is words related to warmed over flavor. It is considered that ascorbic acid functions by keeping at least a portion of the iron in the ferrous state. While lipid oxidation can occur before or after meat is cooked its presence is most noticeable after cooking.

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Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. A water extract from muscle tissue was fractionated by dialysis and column. The words at the top of the list are the ones most associated with warmed over flavor and as you go down the relatedness becomes more.

AB - Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. Die von uns verwendeten Cookies lassen sich unterschiedlichen Gruppen. In addition thawing losses cooking losses pH and TBARS were measured in the cooked pork patties.

Warmed-Over Flavor of Meat English Edition eBook. This objectionable stale rancid odor becomes noticeable especially when cDoked meat is refrigerated and thpn reheated again for consumption. The reaction was apparently catalyzed by ferrous iron and ascorbate.

Rancidity in Pork Lipid Fractions Lipid Weight of lipid TBA values. Angelo Allen J Angelo Allen J. Search 205848705 papers from all fields of science.

Warmed-over flavor can be prevented by the addition of preservatives to processed meat. A variety of useful techniques are at hand that can be employed to inhibit WOF. The reason behind this phenomenon can be attributed to exposure to oxygen which causes deterioration of the polyunsaturated fatty acids in the chicken.

Exposure to air and light are the main causes of lipid oxidation but iron and salt can trigger it as well. WOF is recognized by consumers as a leftover or rancid taste that rapidly develops in cooked meats during refriger- ated storage and is associated with oxidative deterioration of meat. The term meat flavor deterioration has been proposed to include both the development undesirable flavors WOF with concurrent loss of of desirable meat flavor.

Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. Um Ihnen den bestmöglichen Service zu bieten setzen wir auf dieser Webseite Cookies ein. Sign In Create Free Account.

During this process the increase in off-flavors is primarily contributed by hpid oxidation reactionsAs lipids oxidize they produce mixtures of aldehydes ketones and alcohols that contribute to the off. 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. SUMMARY Conditions leading to the development of warmed-over flavor in uncured cooked meat were studied.

When the fat in meat oxidizes it creates warmed-over flavor imparting an unappetizing wet-cardboard taste on meat or poultry. WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids. Analysis of variance ANOVA was used to investigate changes in the physicalchemical measurements due to the experimental design variables.

According to food scientists and taste testers this flavor is most likely to strike when the chicken has been refrigerated for at least 24 hours and is subsequently reheated. 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. Time it develops what is commonly referred to as warmed-over flavor WOF.

Semantic Scholar extracted view of Warmed-Over Flavor in Meat Poultry and Fish by A. Angelo Allen J Angelo Allen J. Warmed-Over Flavor of Meat - Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor WOF of meat that contributes EAN9780323156936 Herzlich Willkommen.

Heme compounds were found to have little effect on the development of warmed-over flavor in this system. 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. Today warmed-over flavor WOF is commonly used and is a term which elicits definite adverse flavor notes among meat scientists as well as consumers.

This flavor and odor problem of cooked meat has assumed much greater significance. In these products the rate at which warmed- over flavour WOF develops often determines their shelf life.

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