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- Warmed-over_flavor abstract "Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food industry. The flavor is variously described as \"rancid,\" \"stale,\" and like \"cardboard,\" and even compared to \"damp dog hair.\" Warmed-over flavor is caused by the oxidative decomposition of lipids (fatty substances) in the meat into chemicals (short-chain aldehydes or ketones) which have an unpleasant taste or odor. This decomposition process begins after cooking or processing and is aided by the release of naturally occurring iron in the meat.".
- Warmed-over_flavor wikiPageID "27535150".
- Warmed-over_flavor wikiPageLength "4117".
- Warmed-over_flavor wikiPageOutDegree "41".
- Warmed-over_flavor wikiPageRevisionID "678447012".
- Warmed-over_flavor wikiPageWikiLink 2,3-octanedione.
- Warmed-over_flavor wikiPageWikiLink 2-octenal.
- Warmed-over_flavor wikiPageWikiLink 2-pentylfuran.
- Warmed-over_flavor wikiPageWikiLink Acid.
- Warmed-over_flavor wikiPageWikiLink Alcohol.
- Warmed-over_flavor wikiPageWikiLink Aldehyde.
- Warmed-over_flavor wikiPageWikiLink Antioxidant.
- Warmed-over_flavor wikiPageWikiLink Butylated_hydroxyanisole.
- Warmed-over_flavor wikiPageWikiLink Butylated_hydroxytoluene.
- Warmed-over_flavor wikiPageWikiLink Catalysis.
- Warmed-over_flavor wikiPageWikiLink Category:Gustation.
- Warmed-over_flavor wikiPageWikiLink Category:Meat.
- Warmed-over_flavor wikiPageWikiLink Cell_membrane.
- Warmed-over_flavor wikiPageWikiLink Convenience_food.
- Warmed-over_flavor wikiPageWikiLink Decomposition.
- Warmed-over_flavor wikiPageWikiLink Food_industry.
- Warmed-over_flavor wikiPageWikiLink Food_preservation.
- Warmed-over_flavor wikiPageWikiLink Food_processing.
- Warmed-over_flavor wikiPageWikiLink Hemoglobin.
- Warmed-over_flavor wikiPageWikiLink Hexanal.
- Warmed-over_flavor wikiPageWikiLink Iron.
- Warmed-over_flavor wikiPageWikiLink Ketone.
- Warmed-over_flavor wikiPageWikiLink Lactone.
- Warmed-over_flavor wikiPageWikiLink Lipid.
- Warmed-over_flavor wikiPageWikiLink Meat.
- Warmed-over_flavor wikiPageWikiLink Myoglobin.
- Warmed-over_flavor wikiPageWikiLink Nitrite.
- Warmed-over_flavor wikiPageWikiLink Oxygen.
- Warmed-over_flavor wikiPageWikiLink Pentanal.
- Warmed-over_flavor wikiPageWikiLink Pentylfuran.
- Warmed-over_flavor wikiPageWikiLink Plum.
- Warmed-over_flavor wikiPageWikiLink Preservative.
- Warmed-over_flavor wikiPageWikiLink Propyl_gallate.
- Warmed-over_flavor wikiPageWikiLink Rancidification.
- Warmed-over_flavor wikiPageWikiLink Redox.
- Warmed-over_flavor wikiPageWikiLink Sodium_hexametaphosphate.
- Warmed-over_flavor wikiPageWikiLink Tetrasodium_pyrophosphate.
- Warmed-over_flavor wikiPageWikiLink Tocopherol.
- Warmed-over_flavor wikiPageWikiLink Unsaturated_hydrocarbon.
- Warmed-over_flavor wikiPageWikiLinkText "Warmed-over flavor".
- Warmed-over_flavor wikiPageWikiLinkText "warmed-over flavor".
- Warmed-over_flavor wikiPageUsesTemplate Template:Reflist.
- Warmed-over_flavor subject Category:Gustation.
- Warmed-over_flavor subject Category:Meat.
- Warmed-over_flavor type Food.
- Warmed-over_flavor type Food.
- Warmed-over_flavor type Product.
- Warmed-over_flavor comment "Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food industry.".
- Warmed-over_flavor label "Warmed-over flavor".
- Warmed-over_flavor sameAs Q7969608.
- Warmed-over_flavor sameAs m.0c02g4d.
- Warmed-over_flavor sameAs Q7969608.
- Warmed-over_flavor wasDerivedFrom Warmed-over_flavor?oldid=678447012.
- Warmed-over_flavor isPrimaryTopicOf Warmed-over_flavor.