Flavor of Meat and Meat Products

Flavor of Meat and Meat Products edited by Fereidoon Shahidi.

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...

Full description

Saved in:
Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Shahidi, Fereidoon (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1994.
Edition:1st ed. 1994.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
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.

Similar Items