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Flavor of Meat and Meat Products de Fereidoon Shahidi

Flavor of Meat and Meat Products

Editat de Fereidoon Shahidi
en Limba Engleză Hardback – 19 sep 2013
Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and flavour enhancers which vary according to animal species. This book focuses on the subject of the flavour of meat and meat products.
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Specificații

ISBN-13: 9780751402179
ISBN-10: 0751402176
Ilustrații: 5 schwarz-weiße Abbildungen
Dimensiuni: 155 x 235 mm
Greutate: 0.74 kg
Editura: Springer-Verlag GmbH
Locul publicării:Boston, MA, United States

Public țintă

Research

Cuprins

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.