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| Formation and Affecting Factors of Warmed-over Flavor in Meat Products during Cold Storage |
| HUANG Ye-chuan;ZENG Hua-yan |
| College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621002, China |
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Abstract Warmed-over flavor (WOF) arises from the auto-oxidation of intramuscular phospholipids in meat products during
thermal processing, cold storage and then thermal processing again and is one of the main causes of quality deterioration during
storage. WOF cannot be accepted by consumers and is easy to identify. In order to provide references for finding better control
measures against the formation of WOF, the reasons and affecting factors of WOF formation are reviewed here. Moreover, some
control measures are also proposed.
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2011, Vol. 25 
