Abstract
Publisher Summary This chapter discusses “warmed–over” flavor (WOF) in meat, poultry, and fish. In the first section, the classification and significance of lipids is described. It explains the structure of lipids and the composition of animal fats. The role of lipids in meat flavor, both the desirable and undesirable, are presented. Next section discusses the mechanisms of lipid oxidation. It delves into the topics of autoxidation, catalysts of lipid oxidation, comparison of heme and nonheme iron as pro–oxdidants in muscle tissue, and phospholipid oxidations. In the subsequent section, development of WOF, the species differences in WOF, influence of deboned meat, influence of heating, influence of chopping and emulsifying and effects of curing are explained. A discussion on the prevention of WOF in meat, poultry, and fish is also presented in the last section.
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