warmed over flavor
WOF is old stale rancid and painty flavor and odor of meat apparently caused by the catalytic oxidation of unsaturated fatty acids. Click the register link above to proceed.
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Rancidity in Pork Lipid Fractions Lipid Weight of lipid TBA values.
. While lipid oxidation can occur before or after meat is cooked its presence is most noticeable after cooking. To start viewing messages select the forum that you want to visit from the selection below. You may have to register before you can post.
Read reviews from worlds largest community for readers. Definition in the dictionary English. 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.
In the first section the classification and significance of lipids is described. 64 TKE CHEMISTRY OF WARMED-OVER FLAVOR IN COOW mATS KLJNITO SAT0 AND HAROLD K. Then put these bones and fins in a cup pour warmed sake over and taste the it with the unique flavor.
Iron meat oxidation and decomposition. 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.
In processed meats these flavors are collectively known as warmed-over flavor. Without the application of preservatives and stabilizers the fats in meat may also begin to rapidly decompose after cooking or processing leading to an objectionable taste known as warmed over flavor. Heating at lower temps vs.
Warmed Over Flavor Words - 32 Words Related to Warmed Over Flavor Warmed Over Flavor Words Below is a list of warmed over flavor words - that is words related to warmed over flavor. Exposure to air and light are the main causes of lipid oxidation but iron and salt can trigger it as well. The role of lipids in meat flavor both the desirable and undesirable are presented.
The reaction was apparently catalyzed by ferrous iron and ascorbate. Most relevant lists of abbreviations for WOF - Warmed-over flavor 1 Meat 1 Flavor 1 Food 1 Product Alternative Meanings WOF - Width Of Fabric WOF - Width of Fabric WOF - Word of Faith WOF - While On Fire WOF - Irish Wolf Hound 89 other WOF meanings images Abbreviation in images WOF means Warmed-over flavor. This chapter discusses warmedover flavor WOF in meat poultry and fish.
This objectionable stale rancid odor becomes noticeable especially when. Match all exact any words. If this is your first visit be sure to check out the FAQ by clicking the link above.
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. If youre especially sensitive to warmed-over flavor you may even consider investing in a vacuum sealer of your own. Higher temps results in a difference in the concentrations of a number of flavor compounds.
When the fat in meat oxidizes it creates warmed-over flavor imparting an unappetizing wet-cardboard taste on meat or poultry. Patties were oven-cooked at 150 and 170 C and chill-stored for up to 5. Restaurants recipes etc.
In addition cooking appears to affect. 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. Warmed-over flavor WOF has long been recognized as one of the primary causes of quality deterioration in cooked refrigerated and.
--rt period of time it develops what is commonly referred to as warmed-over flavor WOF. Cooking temperatures affect these reactions. HERRING hour and Company INTRODUCTION When uncured cooked meat is stored for a relativel.
Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. It is considered that ascorbic acid functions by keeping at least a portion of the iron in the ferrous state. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées.
The top 4 are. 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. Warmed-Over Flavor of Meat book.
Warmed-over flavor can be prevented by the addition of preservatives to processed meat. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. Heating -- Heating develops flavor via browning or maillard reaction.
Descriptive sensory profiling was carried out to evaluate warmed-over flavour WOF development in cooked chill-stored and reheated pork patties derived from the meat Musculus longissimus dorsi of carriers RN-rn and non-carriers rnrn of the RN- gene. 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. It explains the structure of lipids and the composition of animal fats.
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. Warmed-over flavor WOF is a common problem in the food industry especially because of prepared food service entrées. You can get the definition s of a word in the list below by tapping the question-mark icon next to it.
Warmed-over flavor can develop in precooked frozen meats in a few days. 97542554 Warmed-Over Flavor in Meat Poultry and Fish articlePearson1977WarmedOverFI titleWarmed-Over. 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.
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