Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts

A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor...

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Published inMeat science Vol. 96; no. 3; pp. 1361 - 1364
Main Authors Lepper-Blilie, A.N., Berg, E.P., Buchanan, D.S., Keller, W.L., Maddock-Carlin, K.R., Berg, P.T.
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.03.2014
Subjects
Animals
Beef clod roast
Cattle
Cold Temperature
Color
Cooking - methods
Cooking method
Food Packaging
Humans
Meat - analysis
Oxygen
Taste
TBARS
Thiobarbituric Acid Reactive Substances - analysis
Vacuum
Warmed-over flavor
Beef clod roast
Cooking method
TBARS
Warmed-over flavor
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Abstract A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method. •Roasts cooked, stored, and reheated in bags have higher brothy and fat flavors.•Fresh and reheated large and reheated medium roasts have lowest lipid oxidation.•Oven and vacuum bags show potential to decrease occurrence of warmed over flavor.
AbstractList A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method. •Roasts cooked, stored, and reheated in bags have higher brothy and fat flavors.•Fresh and reheated large and reheated medium roasts have lowest lipid oxidation.•Oven and vacuum bags show potential to decrease occurrence of warmed over flavor.
A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh, reheated) prevented warmed-over flavor (WOF) in beef clod roasts. Fresh vacuum bag and reheated open-pan roasts had higher cardboardy flavor scores compared with fresh open-pan roast scores. Reheated roasts in oven and vacuum bags did not differ from fresh roasts for cardboardy flavor. Brothy and fat intensity were increased in reheated roasts in oven and vacuum bags compared with fresh roasts in oven and vacuum bags. Differences in TBARS were found in the interaction of heating process and roast size with the fresh and reheated large, and reheated medium roasts having the lowest values. Based on TBARS data, to prevent WOF in reheated beef roasts, a larger size roast in a cooking bag is the most effective method.
Author Berg, P.T.
Keller, W.L.
Berg, E.P.
Buchanan, D.S.
Lepper-Blilie, A.N.
Maddock-Carlin, K.R.
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Issue 3
Keywords Beef clod roast
Cooking method
TBARS
Warmed-over flavor
Language English
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Snippet A 3×3×2 factorial was utilized to determine if roast size (small, medium, large), cooking method (open-pan, oven bag, vacuum bag), and heating process (fresh,...
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SubjectTerms Animals
Beef clod roast
Cattle
Cold Temperature
Color
Cooking - methods
Cooking method
Food Packaging
Humans
Meat - analysis
Oxygen
Taste
TBARS
Thiobarbituric Acid Reactive Substances - analysis
Vacuum
Warmed-over flavor
Title Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts
URI https://dx.doi.org/10.1016/j.meatsci.2013.11.012
https://www.ncbi.nlm.nih.gov/pubmed/24342187
https://search.proquest.com/docview/1492701731
Volume 96
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