warmed over flavor

The top 4 are. As a result of fat oxidation warmed-over flavor WOF develops in meat and poultry products.

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

. Beef muscle which had been thoroughly extracted with water did not develop warmedover flavor indicating that the substance responsible for initiating the reaction was water soluble. 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. Exposure to air and light are the main causes of lipid oxidation but iron and salt can trigger it as well.

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 free radical R is formed when a labile hydrogen is extracted from the carbon atom adjacent to the double bond. This objectionable stale rancid odor becomes noticeable especially when.

WOF markers pentanal hexanal heptanal 2-3-octanedione and nonanal were identified from volatile profiles obtained with packed poly MPE coated Tenax-GC column. For those who dont know what WOFwarmed-over-flavor is its a taste leftover meat gets that tastes like the intense stench of an unwashed dog. WOF means Warmed-over flavor.

Below is a list of warmed over flavor words - that is words related to warmed over flavor. The free radical can react with oxygen to form a peroxyl radical ROO which in turn may extract a hydrogen from another fatty acid which propagates the chain reaction. CA-998289-A chemical patent summary.

Its so bad I cant eat any leftover meat without gagging. It explains the structure of lipids and the composition of animal fats. WOF has been described as cardboard rancid ice box and freezer burn Oxidized flavors can be present in cooked products after less than 48 hours of refrigeration and while freezing can delay the development of WOF it doesnt prevent it.

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. Heme compounds were found to have little effect on the development of warmed-over flavor in this system. A water extract from muscle tissue was.

Lipid oxidation is a big concern for meat and poultry processors. This chapter discusses warmedover flavor WOF in meat poultry and fish. Abbreviation is mostly used in categories.

When the fat in meat oxidizes it creates warmed-over flavor imparting an unappetizing wet-cardboard taste on meat or poultry. 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. These volatile markers as well as the total.

--rt period of time it develops what is commonly referred to as warmed-over flavor WOF. The term meat flavor deterioration has been proposed to include both the development undesirable flavors WOF with concurrent loss of of desirable meat flavor. 64 TKE CHEMISTRY OF WARMED-OVER FLAVOR IN COOW mATS KLJNITO SAT0 AND HAROLD K.

If youre especially sensitive to warmed-over flavor you may even consider investing in a vacuum sealer of your own. Its a lot more of a curse than a blessing bad tastes are x10 and I cant stand low-quality food and ESPECIALLY warmed-over-flavor. Of Warmed-over Flavor Margaret Tims Younathan 0.

Comprised of 10 chapters the book initially. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids.

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. WOF abbreviation stands for Warmed-over flavor. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast.

WOF stands for Warmed-over flavor also Width Of Fabric and 88 more Rating. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. A 332 factorial was utilized to determine if roast size small medium large cooking method open-pan oven bag vacuum bag and heating process fresh reheated prevented warmed-over flavor WOF in beef clod roasts.

The development of warmed over flavor WOF in cooked chevon was monitored from its Tenax trapped volatiles by direct gas chromatography GC. A variety of useful techniques are at hand that can be employed to. 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.

The role of lipids in meat flavor. WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids. SUMMARY Conditions leading to the development of warmedover flavor in uncured cooked meat were studied.

What does WOF mean. 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. A method for inhibiting the development of warmed-over flavor in uncured meat where the meat is cooked cooled and stored at above freezing temperature in the presence of certain gamma-pyrone compounds after which the stored meat may be consumed cold or reheated without the development of objectionable warmed-over flavor.

Warmed-over flavor can be prevented by the addition of preservatives to processed meat. It is considered that ascorbic acid functions by keeping at least a. In the first section the classification and significance of lipids is described.

A variety of useful techniques are at hand that can be employed to. WOF involves the development of off. Meat Flavor Food Product.

The reaction was apparently catalyzed by ferrous iron and ascorbate. The development of warmed-over flavor in this system was followed by TBA analysis and odor evaluation. Flavorful sauces are another potential solution since they create a barrier to air which will slow down WOF-forming processesespecially in soups stews or curries in which smaller morsels of meat are fully submerged.

HERRING hour and Company INTRODUCTION When uncured cooked meat is stored for a relativel. Comprised of 10 chapters. N2 - Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées.

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