Abstract
Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigat ed. Aroma scores, -thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef patties than in patties wit hout LS. LS has useful antioxidativ e properties in precooked ground beef patties at the normally recommended percentage of 1.5%. That should reduce undesirabl e flavor development and product loss.
Highlights
Grou nd beef, in addition to food safety concerns, i s susceptible to developing warmedover flavor
warmed-over flavor (WOF) can develop in fresh meat, it most commonly occurs in meats ht at are cooked or in which the cellular membranes are broken by processes such as restructuring or grinding
Liquid smoke solutions act as antioxidants, primarily because of phenol compounds
Summary
Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigat ed. Aroma scores, "-thiobarbituri c acid (TBA) numbers, and pH values were lower (P
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