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). During this process, the increase in off-flavors is primarily contributed by hpid oxidation reactions. As lipids oxidize, they produce mixtures of aldehydes, ketones and alcohols that contribute to the off-flavors observed. Many of these compounds have been identified and the increase in their intensities during storage have been well documented (7, 4-6),... 

Rhee, K. S. In Warmed-Over Flavor of Meat, St. Angelo, A. J Bailey, M. 

Another processing procediue that could involve supercritical fluid extraction with CO2 is the preparation of flavor concentrates from meat lipids for use in mixtures of other natural precursors for the preparation of tynthetic meat flavor additives that serve bofii as antioxidants that prevent warmed-over flavor (WOF) in cooked meat diuing storage and enhance the flavor of the natural products. 

Igene, J. O., King, J. A., Pearson, A. M., and Gray, J. 1. (1979). Influence of heme pigments, nitrite, and non-heme iron on the development of warmed-over flavor (WOF) in cooked meat. J. Agric. Food Chem. 27, 838-842. 

Sato, K., and Hegarty, G. R. (1971). Warmed-over flavor in cooked meats. J. Food Sci. 36, 1098-1102. 

Younathan, M. T. (1985). Causes and prevention of warmed-over flavor. Reciprocal Meat Conference Proceedings 38, 74-79. 

Gruen, I.U., Fernando, L.N., and Mobley, S.Y. 1998. Application of solid phase microextraction to the analysis of warmed over flavor in beef. Presented at Annual Meeting, Institute of Food Technologists, Atlanta, Ga., June 20-24. 

Jensen, C., Flensted-Jensen, M., Skibsted, L.H., and Bertelsen, G. 1998. Warmed-over flavor in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation. Z. Lebensm. Unters. Forsch. A 207 154-159. 

Lillard, D.A. 1987. Oxidative deterioration in meat, poultry, and fish. In Warmed-Over Flavor of Meat (A.J. St. Angelo and M.E. Bailey, eds.) pp. 41-67. Harcourt Brace Jovanovich, Orlando. 

Thongwong, A., Fernando, L.N., Gruen, I.U., and Clarke, A.D. 1999. Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CChextraction. J. FoodSci. 64 387-389. 

Salih et al. (1987) reported that TBA numbers of cooked poultry meat obtained using the distillation method were 2.6-fold higher than those of the extraction method. These results were comparable to those reported by Witte et al. (1970), who noted that the TBA values determined by the distillation method were about twice as large as those determined by the extraction method. Salih et al. (1987) found that the relationship of both distillation and extraction methods correlated well with panel scores, thereby indicating that TBA is a valid objective test used with sensory evaluation for monitoring warmed-over flavor in poultry meat. 

Gray, J.l. and Pearson, A.M. 1987. Rancidity and warmed-over flavor. In Advances in Meat Research, Vol. 3 Restructured Meat and Poultry Products (A.M. Pearson and T.R. Dutson, eds.) pp. 221-269. Van Noslrand-Reinhold, New York. 

Love, J. 1988. Sensory analysis of warmed-over flavor in meat. Food Technol. 42(6) 140-143. 

Poste, L.M., Willemot, C., Butler, G., and Patterson, C. 1986. Sensory aroma scores and TBA values as indices of warmed-over flavor in pork. J. Food Sci. 51 886-888. 

Mechanism Responsible for Warmed-Over Flavor in Cooked Meat... 

Two other types of oxidative changes occur during heating of lipids which result in undesirable flavor of meat. These are referred to as "warmed-over flavor" (WOF) and "grassy" flavor. 

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