Method of inhibition of warmed-over flavor in uncured meats

摘要

3-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES AND 3,5-DI-(LOWER ALKYL) -1,2- CYCLOPENTANEDIONES WHEN USED AT LOW LEVELS IN UNCURED MEATS PROVIDE AN IMPROVED METHOD OF INHIBITION OF WARMED-OVER FLAVOR IN SAID MEATS.