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 important effect on the
cumulative sensory properties of all foods. Meat from different
species constitutes a major source of protein for most people.
Although raw meat has little flavour and only a blood-like taste,
it is a rich reservoir of non-volatile compounds with taste-tactile
properties as well as flavour enhancers and aroma precursors.
Non-vola tile water-soluble precursors and lipids influence the
flavour of meat from different species. In addition, mode of heat
processing and the nature of additives used may have a profound
effect on the flavour of prepared meats. This book reports the
latest advancements in meat flavour research. Following a brief
overview, chapters 2 to 5 discuss flavours from different species
of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12
the role of meat constituents and processing on flavour are
described. The final section of the book (chapters 13 to 15)
summarizes analytical methodologies for assessing the flavour
quality of meats. I wish to thank all the authors for their
cooperative efforts and com mendable contributions which have made
this publication possible."
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
