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Abstract
Warmed-over flavour in cooked stored pork results from the oxidation of lipids during cooking. Cooking methods and temperature-time profiles of cooking significantly influenced the intensity of warmed-over flavour. It could not be strongly related with alterations in thiobarbituric acid (TBA) numbers. Microwave cooking was found to produce the maximum warmed-over flavour compared to other methods such as pan-frying, grilling, and conventional cooking in water. Heating meat to high temperatures, as happens in grilling or pan-frying, caused browning. The resultant changes in flavour either masked or retarded the formation of compounds causing off-smells during refrigerated storage of cooked pork.
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