Abstract
ABSTRACTGround beef patties treated with metal chelators, free radical scavengers, rosemary and sodium alginate were examined by chemical (TBARS and gas chromatography) and sensory means in regard to warmed‐over flavor (WOF). A highly trained analytical sensory panel evaluated the patties for desirable descriptors, such as cooked beef brothy (CBB) and for WOF descriptors, painty and cardboardy. Results showed many of the compounds retarded lipid oxidation when judged by chemical means, but not all affected development of WOF when judged by sensory means since CBB values decreased and WOF descriptors increased. The free radical scavengers appeared overall the most effective inhibitors of WOF.
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