Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed‐Over Flavor in Precooked, Restructured Beef Chuck Roasts

T. F. MANN, J. O. REAGAN, D. A. LILLARD, D. R. CAMPION, C. E. LYON, M. F. MILLER

Research output: Contribution to journalArticle

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Abstract

The effectiveness of a phosphate compound alone in combination with other antioxidants in preventing warmed‐over flavor (WOF) in precooked recombined beef roasts was investigated. Treatments without phosphate had significantly different proximate composition due to lower yields and higher cooking losses and received lower tenderness and juiciness scores from the sensory panel. WOF scores and thiobarbituric acid (TBA) values were lower (P < 0.05) for the phosphate treatments. A correlation coefficient of 0.96 was obtained between panel scores and TBA numbers. The panel threshold for WOF was 1.6 TBA value. Results indicate phosphate alone was effective in preventing WOF in vacuum packaged precooked roast beef.

Original languageEnglish
Pages (from-to)1431-1433
Number of pages3
JournalJournal of food science
Volume54
Issue number6
DOIs
StatePublished - Nov 1989

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