Construct · 1 fields · 1 citations

warmed-over flavor: a standalone construct

One name. One construct. A landmark on the map.

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Meat science

the stale off-flavour that develops quickly in cooked and refrigerated meat through iron-catalysed lipid oxidation.

In meat science, warmed-over flavor refers to the stale off-flavour that develops quickly in cooked and refrigerated meat through iron-catalysed lipid oxidation. This meaning comes from Pearson (1977) in Advances in Food Research.[1]

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Nearby constructs

flavor3 fields · 4 citationsjingle · one word, three constructs

References

Pearson, A. M., Love, J. D., & Shorland, F. B. (1977). “Warmed-Over” Flavor in Meat, Poultry, and Fish. In Advances in Food Research (pp. 1-74). Elsevier. https://doi.org/10.1016/s0065-2628(08)60326-2

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