Warmed-over meat flavor is an example of _____

Question

Quizplus · Accepted Answer

Warmed-over flavor is caused by lipid oxidation in leftover cooked meat. The breakdown of fats during storage produces volatile compounds that can have an undesirable flavor and aroma, often described as "rancid" or "stale." The Maillard reaction refers to the reaction between amino acids and reducing sugars that produces browning and flavor in cooked foods, but it is not responsible for warmed-over flavor. Protein coagulation refers to the denaturation and coagulation of proteins during cooking, and is also not related to warmed-over flavor. Warmed-over meat flavor is a result of lipid oxidation, which occurs when unsaturated fatty acids in the meat react with oxygen in the air and break down, resulting in the production of off-flavors and aromas. The Maillard reaction refers to the browning that occurs when proteins and carbohydrates are heated together, while protein coagulation refers to the tightening of proteins that occurs when meat is cooked.

Warmed-Over Meat Flavor Is an Example of _____