WE THIOBARBITURICACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparationsmicrowave, microwave/convection combination and oven broilingin retarding warmed-over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120-day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P < 0.001) negative correlation (r= -0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage.
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