Flavor of Meat and Meat Products
Editat de Fereidoon Shahidien Limba Engleză Paperback – 5 noi 2012
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Specificații
ISBN-13: 9781461359111
ISBN-10: 1461359112
Pagini: 316
Ilustrații: XIII, 301 p.
Dimensiuni: 155 x 235 x 17 mm
Greutate: 0.45 kg
Ediția:1994
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States
ISBN-10: 1461359112
Pagini: 316
Ilustrații: XIII, 301 p.
Dimensiuni: 155 x 235 x 17 mm
Greutate: 0.45 kg
Ediția:1994
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States
Public țintă
ResearchCuprins
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.