wof

Initialism of width of fabric.

For the rest of the fabrics, refer to the chart to cut the number of WOF strips indicated for each color.

Initialism of warmed-over flavor (“a rancid flavor that occurs in refrigerated cooked meat”).

WOF was first used to describe the rapid development of oxidized flavor in refrigerated cooked meats. Although WOF has generally been recognized as pertaining only to cooked meats there is evidence now that it develops just as rapidly in raw meat which has been ground and exposed to air.

A specific flavor developed in cooked fresh meat during refrigerated or frozen storage is warmed-over flavor (WOF) which is undesirable to most consumers.

Initialism of warrant of fitness.

Many panelists find it difficult to differentiate between rancidity and WOF.

WOFs are carried out and issued by specified garages and testing stations, and last for six months.