Warmed‐Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods

Abstract

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.

The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices

“…Similarly, the panelists reported a deterioration in Ñavour as the storage time increased, particularly during frozen storage. Gros et al (1986) reported similar Ðndings in that the panelists were able to detect deterioration in the aroma and Ñavour of beef patties during refrigerated storage.…”

DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS1,2

“…Without the addition of dextrose, roasts cooked at the faster rate had higher (P < 0.05) TBARS values after 3 weeks of storage than those cooked at the slower rate. Although no optimum rate of cooking has been established, faster cooking has been shown to reduce the development of WOF (Gros et al 1986;Newburg and Concon 1980;Siu and Draper 1978) attributed to greater antioxidant activity. The addition of dextrose.…”

EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY1

“…TBA numbers were found to be greater for low temepature processed treatments when compared to the high temperature extrusion. Maillard reaction products can form during extrusion cooking (Cheftel 1986), and these products could bind precursors that would normally react with the TBA reagent (Gros et al 1986). Perhaps an increased amount of Maillard reaction products can form at higher extrusion temperatures or volatilization of malonaldehyde during extrusion would account for the lower TBA values for the high temperature processed extrudates.…”