title: Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts.
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.
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND 58108-6050, United States. Electronic address: ashley.lepper@ndsu.edu.
authors.forename: A N
authors.initials: AN
authors.lastname: Lepper-Blilie
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND 58108-6050, United States. Electronic address: eric.p.berg@ndsu.edu.
authors.forename: E P
authors.initials: EP
authors.lastname: Berg
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND 58108-6050, United States. Electronic address: david.s.buchanan@ndsu.edu.
authors.forename: D S
authors.initials: DS
authors.lastname: Buchanan
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND 58108-6050, United States. Electronic address: wanda.keller@ndsu.edu.
authors.forename: W L
authors.initials: WL
authors.lastname: Keller
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND 58108-6050, United States. Electronic address: kasey.maddockcarlin@ndsu.edu.
authors.forename: K R
authors.initials: KR
authors.lastname: Maddock-Carlin
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND 58108-6050, United States. Electronic address: paul.berg@ndsu.edu.
authors.forename: P T
authors.initials: PT
authors.lastname: Berg
mesh_terms: D000818:Animals; D002417:Cattle; D003080:Cold Temperature; D003116:Color; D003296:Cooking / Q000379:methods*; D018857:Food Packaging; D006801:Humans; D008460:Meat / Q000032:analysis*; D010100:Oxygen; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D017392:Thiobarbituric Acid Reactive Substances; D010100:Oxygen
keywords: Beef clod roast; Cooking method; TBARS; Warmed-over flavor