Flavor of Meat and Meat Products
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an impo...
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1994, 1994
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| Edition: | 1st ed. 1994 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 Flavor of meat and meat products—an overview
- 1.1 Introduction
- 1.2 Meat flavour volatiles
- 1.3 Impact of processing and storage on meat flavour
- References
- 1 Species flavours
- 2 The flavour of beef
- 3 The flavour of pork
- 4 The flavour of poultry meat
- 5 Sheepmeat odour and flavour
- 2 Role of meat constituents and processing on flavour
- 6 Umami flavour of meat
- 7 Lipid-derived off-flavours in meat—formation and inhibition
- 8 Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles
- 9 Maillard reactions and meat flavour development
- 10 The flavour of cured meat
- 11 Contribution of smoke flavourings to processed meats
- 12 Some aspects of the chemistry of meat flavour
- 3 Analytical methodologies
- 13 Instrumental methods of meat flavour analysis
- 14 Assessment of lipid oxidation and off-flavour development in meat and meat products
- 15 Sensory and statistical analyses in meat flavour research