Warmed-over flavour

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

Stapelfeldt, H., Bjorn, H., Skibsted, L.H., and Bertelsen, G. 1993. Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat Z. Lebensm. Unters. Forsch. A 196 131-136. 

Usage Wide range of uses in food processing, because of its properties as antioxidant (though not technically listed as natural preservative) and its capacity to suppress warmed over flavour (WOF) ]248]. 

The most important precursors for lipid oxidation are unsaturated fats and fatty acids like oleic (18 1), linoleic (18 2), linolenic (18 3) and arachidonic acid (20 4). The more unsaturated ones are more prone to oxidation. Lipid peroxidation and the subsequent reactions generate a variety of volatile compounds, many of which are odour-active, especially the aldehydes. That is why lipid oxidation is also a major mechanism for thermal aroma generation and contributes in a great measure to the flavour of fat-containing food. Lipid oxidation also takes place under storage conditions and excessive peroxidation is responsible for negative aroma changes of food like rancidity, warmed-over flavour, cardboard odour and metallic off-notes. 

Meat, cooked and refrigerated Warmed-over flavour Loss of furaneol, formation of hex-anal and epoxydecenal [44, 113]... 

Tikk, K, Haugen, J.-E., Andersen, H. J. and Aaslyng, M. D. (2008) Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products . Meat Science, 80,1254-63. 

Mielche, M.M. and Bertelsen, G. Approaches to the prevention of warmed-over flavour. 

I., Aust, S.D. Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat. Food Chem. 18, 1 (1985)... 

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