warmed over flavor

The development of warmed over flavor WOF in cooked chevon was monitored from its Tenax trapped volatiles by direct gas chromatography GC. 64 TKE CHEMISTRY OF WARMED-OVER FLAVOR IN COOW mATS KLJNITO SAT0 AND HAROLD K.

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Exposure to air and light are the main causes of lipid oxidation but iron and salt can trigger it as well.

. 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. Restaurants recipes etc. Of Warmed-over Flavor Margaret Tims Younathan 0.

This puts a HUGE damper on meal prepping. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. Heme compounds were found to have little effect on the development of warmed-over flavor in this system.

Below is a list of warmed over flavor words - that is words related to warmed over flavor. N2 - Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. A free radical R is formed when a labile hydrogen is extracted from the carbon atom adjacent to the double bond.

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. There are 32 warmed over flavor-related words in total with the top 5 most semantically related being iron meat oxidation decomposition and lipids.

What is the abbreviation for Warmed-over flavor. It explains the structure of lipids and the composition of animal fats. 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.

In the first section the classification and significance of lipids is described. To start viewing messages select the forum that you want to visit from the selection below. Semantic Scholar extracted view of Warmed-Over Flavor in Meat Poultry and Fish by A.

Sato and Hegarty 1971. Some people cant taste this but for me the flavor is apparent and I liken it to rancidity. WOF abbreviation stands for Warmed-over flavor.

When the fat in meat oxidizes it creates warmed-over flavor imparting an unappetizing wet-cardboard taste on meat or poultry. 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. Lipid oxidation is a big concern for meat and poultry processors.

The term meat flavor deterioration has been proposed to include both the development undesirable flavors WOF with concurrent loss of of desirable meat. 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. The development of warmed-over flavor in this system was followed by TBA analysis and odor evaluation.

These volatile markers as well as the total. If youre especially sensitive to warmed-over flavor you may even consider investing in a vacuum sealer of your own. What does WOF stand for.

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. According to food scientists this is caused by the oxidation of meat fats so yay for. Its so bad I cant eat any leftover meat without gagging.

In particular chicken and beef have this taste after its been cooked and cooled. The role of lipids in meat flavor both the desirable and undesirable are presented. You can get the definitions of a word in the list below by tapping the question-mark.

WOF involves the development of off. 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 water extract from muscle tissue was.

HERRING hour and Company INTRODUCTION When uncured cooked meat is stored for a relativel. 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. If this is your first visit be sure to check out the FAQ by clicking the link above.

Click the register link above to proceed. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. --rt period of time it develops what is commonly referred to as warmed-over flavor WOF.

This chapter discusses warmedover flavor WOF in meat poultry and fish. You may have to register before you can post. WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids.

A variety of useful techniques are at hand that can be employed to. An undesirable warmed-over flavor WOF develops upon refrigerated storage of these forms of meat Tims and Watts 1958. It is considered that ascorbic acid functions by keeping at least a.

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. WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids. This objectionable stale rancid odor becomes noticeable especially when.

Warmed-over flavor can be prevented by the addition of preservatives to processed meat. Comprised of 10 chapters. The reaction was apparently catalyzed by ferrous iron and ascorbate.

SUMMARY Conditions leading to the development of warmedover flavor in uncured cooked meat were studied. Comprised of 10 chapters the book initially. 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.

WOF markers pentanal hexanal heptanal 2-3-octanedione and nonanal were identified from volatile profiles obtained with packed poly MPE coated Tenax-GC column. 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.

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