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Flavor deterioration in cooked meats

Question asked by Alan Lukes on Dec 10, 2010
Latest reply on Dec 10, 2010 by Alan Lukes

Could anyone advise me 1) what chemistry causes cooked meats (in general) to acquire a "stale" flavor when reheated; 2) is there any mitigating remedy to restore the "freshness" in that meat. Thanks.


Al Lukes

Bismarck, ND