Estrada-Munoz, R.Boyle, Elizabeth A. E.Marsden, James L.2010-09-022010-09-022010-09-02http://hdl.handle.net/2097/4782Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef patties than in patties without LS. LS has useful antioxidative properties in precooked ground beef patties at the normally recommended percentage of 1.5%. That should reduce undesirable flavor development and product loss.BeefLiquid smokeWarmed-over flavorPrecooked beef pattiesConference paper