Fereidoon Shahidi

Flavor of Meat, Meat Products and Seafood

• Gebundenes Buch

Produktbeschreibung

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.

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Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-7514-0484-5
• 2nd ed.
• Seitenzahl: 452
• Erscheinungstermin: 31. Juli 1998
• Englisch
• Abmessung: 241mm x 160mm x 29mm
• Gewicht: 1770g
• ISBN-13: 9780751404845
• ISBN-10: 0751404845
• Artikelnr.: 22924109

Inhaltsangabe

Flavor Of Muscle Foods. An Overview. The Chemistry of Meat Flavor. The
Flavor of Beef. The Flavor of Pork. The Flavor of Poultry Meat. Sheepmeat
Odor and Flavor. Flavor of Fish Meat. Flavor of Shellfish. Unami Flavor of
Meat. Lipid-Derived Off-Flavors in Meat: Effect of Antioxidants Oxidation
in Meat By-Products: Effect of Antioxidants and Maillard Reactants.
Maillard Reactions and Meat Flavor Development. The Flavor of Cured Meat.
Flavor Analysis of Dry-Cured Ham. Smoked Flavorings in Processed Meats.
Instrumental Methods for Analyzing the Flavor of Muscle Foods. Assessment
of Lipid Oxidation and Off-Flavor Development in Meat, Meat Products and
Seafoods. Sensory and Statistical Analyses in Meat Flavor Research. Index