Development of "off-flavor" in meat is more rapid in cooked meat than raw meat.

Name: Development of "off-flavor" in meat is more rapid in cooked meat than raw meat.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Cooked meat develops off-flavors more rapidly than raw meat due to the breakdown of fats and proteins during cooking, which can lead to the formation of volatile compounds responsible for these off-flavors. Additionally, cooking meat can also make it more susceptible to oxidation, further accelerating the development of off-flavors.

Development of "Off-Flavor" in Meat Is More Rapid in Cooked