Warmed‐Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods

THE THIOBARBITURIC ACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparations—microwave, microwave/convection combination and oven broiling—in retarding warmed‐over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120‐day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P \u3c 0.001) negative correlation (r=−0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage. Copyright © 1986, Wiley Blackwell. All rights reserve